| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER; BOILING |
| 10 |
lb |
BREAD CUBES |
| 2 |
lb |
BUTTER PRINT SURE |
| 4 13/16 |
lb |
APPLE FRESH |
| 2 |
lb |
CELERY FRESH |
| 2 |
lb |
ONIONS DRY |
| 1/2 |
c |
SOUP GRAVY BASE CHICKEN |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
POULTRY SEASONING GR. |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:
1. SAUTE' APPLES WITH CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL
TENDER.
2. POUR SAUTE'ED VEGETABLES OVER BREAD; TOSS LIGHTLY.
3. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
4. COMBINE STOCK, POULTRY SEASONING, AND PEPPER; ADD TO BREAD MIXTURE.
MIX
LIGHTLY. DO NOT OVERMIX.
5. PLACE EQUAL AMOUNT MIXTURE IN EACH WELL-GREASED PAN.
6. BAKE 1 TO 1 1/2 HOURS OR UNTIL TOP IS LIGHTLY BROWNED.
7. CUT EACH PAN 5 BY 10.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 6 LB 3 OZ COOKING APPLES A.P. WILL YEILD 4 LB 13 OZ
(1 1/2 GAL) PEELED, DICED, COOKING APPLES.2 LB 12 OZ FRESH CELERY A.P. WILL
YIELD 2 LB FINELY CHOPPED CELERY AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2
LB FINELY CHOPPED ONIONS.
2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
3. IN STEP 3, THE AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.
4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
5. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 40 TO 60
MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
6. STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.
Recipe Number: O02101
SERVING SIZE: 1 SQUARE (
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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