| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
qt |
WATER; WARM |
| 3 1/2 |
ga |
WATER; BOILING |
| 3 1/4 |
ga |
WATER; BOILING |
| 2 |
ga |
STOCK; CHICKEN |
| 2 |
c |
CHEESE CHEDDER |
| 1 |
c |
BUTTER PRINT SURE |
| 2 7/8 |
c |
MILK; DRY NON-FAT L HEAT |
| 1 |
tb |
GARLIC DEHY GRA |
| 4 |
lb |
NOODLE EGGS 5LB |
| 1 |
lb |
BREAD SNDWICH 22OZ #51 |
| 1 3/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
c |
SOUP GRAVY BASE CHICKEN |
| 1 1/2 |
lb |
SHORTENING; 3LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 3 |
tb |
SALT TABLE 5LB |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
4 1/2 lb -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
:
1. BRING 3 1/4 GAL WATER TO A BOIL. REMOVE FROM HEAT; ADD SOUP AND
GRAVY BASE, CHICKEN, GARLIC, AND CHICKEN. STIR; COVER; LET STAND 20
MINUTES OR UNTIL CHICKEN HAS REHYDRATED.
2. COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN.
PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 7.
3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
4. DRAIN CHICKEN; RESERVE STOCK.
5. GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO STOCK, STIRRING
CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY
TO PREVENT STICKING.
6. RECONSTITUTE MILK.
7. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK
UNTIL SMOOTH AND THICKENED.
8. ADD CHICKEN. MIX THOROUGHLY. POUR 2 GAL SAUCE OVER NOODLES IN EACH
PAN.
9. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE EQUAL AMOUNT
OVER CHICKEN AND NOODLES IN EACH PAN.
10. BAKE 30 MINUTES OR UNTIL BROWNED.
:
NOTE: 1. IN STEP 1, REFRIGERATE STOCK & CHICKEN IF NOT USED IMMEDIATELY.
2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: L14402
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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