Serving America Proudly – Oorah!

Memorial Day is a federal holiday dedicated to remembering the courageous men and women who died while serving in the United States Armed Forces.  The military has always held a special place

My support of and devotion to the Armed Forces comes naturally, as my Dad was a proud member of the United States Marine Corps  At the tender age of 16, he enlisted and saw tours of duty which included the Pacific Front.  He was a Field Music Corporal attached to the Fifth Military Police Battalion. He loved music and was an exceptionally good cook.  My Dad would have loved this blog!

On this holiday, only one recipe book would do!  I’ll Try Sir! is a collection of recipes by the 5th Regimental Combat Team (Korea).  According to the preface of the recipe book, “Their strength and sacrifice is both a tribute to those who served before them and an inspiration to those who have served since.  This cookbook is dedicated to the 5th RCT and to all those who proudly served in Korea and their families.”

I was privileged to work with the 5th RCT at the Drawbridge Hotel (Ft. Mitchell, KY), several years ago.  The recipe book was presented to me by Retha and J.W. Crail.  Let’s take a look at a few salute-worthy recipes, from the recipe book, I’ll Try Sir!

Corn Maque Choux
  • 1 T extra virgin olive oil
  • 1 green bell pepper, chopped (about 1 c)
  • 1 medium onion, chopped (about 1 c)
  • 2 medium tomatoes, chopped (about 1 c)
  • 2 c fresh, uncooked corn kernels (about 3-4 ears)
  • 1 t sugar
  • 3 T precooked bacon pieces

In 12 inch skillet, heat oil over medium-high heat. Add bell pepper and onions and cook 4 to 5 minutes or until tender. Stir in tomatoes, corn and sugar. Reduce heat to love; cover and cook 5 to 7 minutes or until vegetables are heated through, stirring occasionally. Remove skillet from heat; stir in bacon and salt to taste.

Recipe contributed to I’ll Try Sir! by Virgil Doepke.

Chicken Monte Cristo

  • 3 c chicken cooked and cut up
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 8 oz can water chestnuts – chopped
  • Large loaf sandwich bread
  • Chopped onions and chopped green peppers to taste

Mix together all ingredients and put 1 1/2 T or more on bread slice, then top with another piece of bread. Freeze in plastic bags To serve, dip each sandwich in mixture of 2 eggs and 1 tablespoon milk. Roll in crunched potato chips. Bake at 300 degrees for 1 hour.

Recipe contributed to I’ll Try Sir! by Fran Irving.

Bird Nest Cake

  • 2 c flour
  • 1 t baking soda
  • 2 c sugar
  • 1 t cinnamon
  • 1/2 t salt
  • 1 1/4 c oil
  • 1 t vanilla
  • 1 c crushed pineapple – drained
  • 3 eggs – slightly beaten
  • 1/4 c applesauce
  • 2 c thinly slice banana
  • 1 c chopped nuts – optional

Mix all dry ingredients together and and well in middle of bowl. Mix together all liquid ingredients and pour into well, folding in the dry ingredients. Fold in fruits and pour batter into greased and floured bunt pan. Bake at 350 degrees for 1 hour 15 minutes. Top with sprinkling of confectioners sugar.

Recipe contributed to I’ll Try Sir! by Lani Aker, daughter of Lt Col Miller.

Everything Cookies

  • 1 c butter or margarine
  • 1 c brown sugar
  • 1 egg
  • 2/3 c oil
  • 2 t vanilla
  • 3 c flour
  • 1 t salt
  • 1 t soda
  • 1 t cream of tartar
  • 1 c dry oats
  • 1 c coconut flakes
  • 1 c rice crispy cereal
  • 1 c chocolate chips

Cream butter and sugar. Add egg, oil and vanilla to creamed mixture. Mix flour, salt, soda, cream of tartar. Add to creamed mixture. Mix in oats, coconut flakes, rice cereal, and chocolate chips. Drop by teaspoon on greased cookie sheets. Bake at 350 degree oven for 10 minutes or until light brown.

Recipe contributed to I’ll Try Sir! by Retha Crail.


Resource Attribution:  5th Regimental Combat Team, I’ll Try, Sir!. Kearney, NE; Morris Press Cookbooks, 2011.


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