| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 8 3/4 | qt | WATER |
| 19 7/8 | lb | CORN WHOLE CN #10 |
| 1 1/2 | lb | SOUP GRAVY BASE CHICKEN |
| 1 1/2 | ts | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. COMBINE CREAM OF CHICKEN AND WATER; MIX WELL. ADD CORN AND PEPPER. 2. HEAT SLOWLY TO SERVING TEMPERATUURE. DO NOT BOIL. Recipe Number: P01101 SERVING SIZE: 1 CUP (9 O 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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