| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 4 3/4 | qt | WATER; WARM |
| 6 | ga | WATER |
| 50 | lb | CHICKEN;WHOLE FZ |
| 2 7/8 | c | MILK; DRY NON-FAT L HEAT |
| 6 | lb | CELERY FRESH |
| 1 3/4 | c | PIMENTOS 7 OZ |
| 1 | lb | ONIONS DRY |
| 1 | lb | PEPPER SWT GRN FRESH |
| 25 | lb | SOUP CHICKEN NOODLE |
| 9 | BAY LEAVES | |
| 9 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL. 2. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL TENDER. 3. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5. 4. REMOVE MEAT FROM BONES; CUT INTO 1 INCH PIECES. SET ASIDE FOR USE IN STE 5. RECONSTITUTE MILK; ADD WATER; MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL. 6. ADD ONIONS AND CELERY TO MILK AND WATER; BRING TO A BOIL; ADD CREAM OF CHICKEN SOUP. BLEND THOROUGHLY; BRING TO A SIMMER. 7. ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE. NOTE: 1. IN STEP 6, 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 6, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 7, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 4. IN STEP 7, 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 7, 2-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: L14702 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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