Reviewed: Nov. 1, 2010

As a Marine aboard the USS Henrico on my way to Viet Nam, I had the pleasure of eating Navy Chow. This dish above all was my favorite. I haven't had this for over 44 years and now I've found it again. Now if my house could start rocking back and forth, I'll enjoy it more. Thank you for the memories.

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15 users found this review helpful

Reviewer:

Roland

Cooking Level: Intermediate

Reviewed: Sep. 18, 2008

One of the few dishes in the Navy I could keep down. Served at most of my commands every Sunday for brunch!

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9 users found this review helpful

Reviewer:

Bourdainiac

Cooking Level: Beginning

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 20, 2009

i've been looking for this recipe for over 40yrs. many thanks!! we had it over bisquites & [esp.] diced potatoes [very good] many thx. eugene

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8 users found this review helpful

Reviewer:

2dogsbarking

Reviewed: Sep. 16, 2005

This is by far the most easiest and yummiest mince dish i have ever eaten i have made it for heaps of people and everyone is demanding me to make it more often at their parties thank you for putting this great dish on this website high marks for you :-D

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7 users found this review helpful

Reviewer:

Taija and Ken

Reviewed: Oct. 4, 2004

We called the stuff "s*** on a shingle" but we sure ate it. This recipe eats better than I recall the original did. The hungrier you are, the better it tastes.

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6 users found this review helpful

Reviewer:

DANDI

Reviewed: May 15, 2008

This definitely brought back memories of my Navy days and breakfast aboard the ships on which I served! When I first saw the stuff on the serving line, I thought it a bit strange to have for breakfast, but I quickly came to like it. Minced beef on toast, a couple eggs, a big glass of OJ, and a cup of good old Navy coffee made a great hearty breakfast. Yummy!

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5 users found this review helpful

Reviewer:

Wes

Reviewed: Feb. 19, 2012

if you don't have nutmeg you can use mace as an acceptable substitute. We use to use both spices when we made it just used 1/2 the amt for each one. if you don't have diced tomatoes use whole tomatoes and crush them before adding them to the mix if you do this cut back on the tomato juice since whole tomatoes will ad more juice and it will be waterery

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3 users found this review helpful

Reviewer:

Jerry

Cooking Level: Professional

Home Town: Wadsworth, Ohio, USA

Living In: Youngstown, Ohio, USA

Reviewed: Aug. 29, 2010

Just like I remembered. Also good over scrambled eggs

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Reviewer:

Brian C

Reviewed: Apr. 29, 2009

Very tasty recipe,but I don't know whose navy it was served in.I started eating this dish for breakfast in Parris Island over 50 years ago,and I don't ever remember tomatoes,nutmeg or sugar.

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3 users found this review helpful

Reviewer:

Smokin'Chris

Cooking Level: Expert

Living In: Sylvan Beach, New York, USA

Reviewed: Jan. 16, 2009

A nice meal when the funds are low. The flavor was sweet, but it was a perfect dish on a day where it is -35 degrees below zero. I put a slice of swiss cheese on my toast and piled it with the meat. Pretty greasy, but it worked. Thanks for the recipe.

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3 users found this review helpful