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CATEGORY CUISINE TAG YIELD
Vegetables, Meats 100 Servings

INGREDIENTS

6 1/2 ga WATER; BOILING
5 lb VEGETABLE MIXED FZ
4 3/4 lb SOUP CHICKEN NOODLE

INSTRUCTIONS

1.  STIR SOUP MIX INTO BOILING WATER.  ADD VEGETABLES.
2.  RETURN SOUP MIXTURE TO A BOIL. REDUCE HEAT. COVER; SIMMER 7 MINUTES OR
UNTIL VEGETABLES ARE TENDER.
  :
Recipe Number: P01803
SERVING SIZE: 1 CUP (8 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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