Chicken Ala King (chicken

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

3	gl	WATER
5	lb	CELERY FRESH
1 3/4	c	PIMENTOS 7 OZ
1	lb	ONIONS DRY
1	lb	PEPPER SWT GRN FRESH
2 1/2	lb	FLOUR GEN PURPOSE 10LB
1 3/4	c	SOUP GRAVY BASE CHICKEN
2 1/2	lb	SHORTENING, 3LB
2	T	PEPPER BLACK 1 LB CN

INSTRUCTIONS

18 1/8 lb 
DRAIN CHICKEN; DICE INTO 1 INCH PIECES. RECONSTITUTE MILK; ADD TO  SOUP
AND GRAVY  BASE AND 3 GALLONS OF WATER. MIX THOROUGHLY. HEAT TO  A
SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL. COMBINE
SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH. GRADUALLY ADD
FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY. COOK UNTIL
THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY. ADD PEPPER, ONIONS  AND
CELERY; BRING TO A BOIL, STIRRING CONSTANTLY. COOK UNTIL TENDER.  ADD
CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING  TEMPERATURE.
NOTE:  1.  IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB
CHOPPED ONION AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB  CHOPPED
CELERY.  NOTE:  2.  IN STEP 5, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY
BE  USED. SEE RECIPE NO. A01100.  NOTE:  3.  IN STEP 6, 1 LB 4 OZ FRESH
SWEET PEPPERS A.P. WILL YIELD 1  LB CHOPPED PEPPERS.  NOTE:  4.  IN
STEP 6, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE  RECIPE NO
A01100) OR 1 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED.  THAW
PEPPERS.  NOTE:  5.  IN STEP 6, 2-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE:  6.  ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe
Number: L14701  SERVING SIZE: 1 CUP (8 1  From the <Army Master Recipe
Index File> (actually used today!).  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 108 Calories From Fat: 102 Total Fat: 11.4g Cholesterol: 6.4mg Sodium: 21.7mg Potassium: 66.7mg Carbohydrates: 1.1g Fiber: <1g Sugar: <1g Protein: <1g