Southern Cross information
for 23 INF DIV

For date 681124

23 INF DIV was a US Army unit
Primary service involved, US Army
Quang Tin Province, I Corps, South Vietnam
Location, Chu Lai
Description: The following is an edited version of an article titled "Thanksgiving day - yummy." CHU LAI - When the men of the Americal sit down to a hefty Thanksgiving Day dinner this week, it will be the result of some tight coordination and 12 months of planning. The expansive menu, which includes the traditional turkey with all the trimmings, three desserts, and a wide variety of side dishes, was programmed for procurement a year ago, and provisions have been coming in for more than a month. "The intent of this program is to see that every man in this division gets a hot Thanksgiving meal," said CW2 Anthony T. Muscente (Providence, R.I.) division food service adviser. CW2 Muscente stressed that meeting the logistical problems involved in issuing and transporting the food will take a team effort of all the food service personnel. "It will be up to the commanders and mess personnel of each unit to see that the program is carried out smoothly," he said. To add an extra touch, Muscente hopes to provide each unit with a whole roasted turkey for garnishing purposes to dress up the serving lines, while the meat of boneless and frozen turkeys is dished up. Special printed souvenir menus will be given to each man. To insure that each mess gets an equitable distribution of the increased supply of goodies, the warrant officer and his two staff members, SFC Oliver Bond (Beattysville, Ky.) and SFC Rudolph Smith (Massillon, Ohio), will visit as many chow lines as possible prior to the dinner. The same procedure and menu will be used next month for the Christmas dinner. "Everybody's set, and we are all experienced in this type of project to bring it off without a hitch," Smith commented. (However Smith will not be around to see the fruits of his efforts. His DEROS comes in time so that he will be back in the States for a home-cooked Thanksgiving dinner.) THANKSGIVING MENU included Shrimp Cocktail, Crackers, Roast Turkey, Cornbread Dressing, Turkey Gravy, Cranberry Sauce, Mashed potatoes, Glazed Sweet Potatoes, Buttered Mixed Vegetables, Assorted Crisp Relishes, Hot Rolls, Butter, Fruitcake, Mincemeat Pie, Pumpkin Pie w/Topping, Assorted Nuts, Assorted Candy, Assorted Fresh Fruit, Iced Tea, Milk.

The source for this information was 6811_112_scr supplied by Les Hines 01/05/2000

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