Suppose you have been outside in extremely cold temperatures, only then to enter the home of a friend who offers you a glass of brandy. A few minutes after drinking it, you become conscious of a feeling of warmth and attribute it to the alcohol. The fact is, the alcohol will actually make you colder. It has for the moment caused your blood vessels to dilate giving you the impression that your body is producing heat. In point of fact, it is losing heat. You may feel you are warming up, but in reality you are cooling down. Your feelings have led you astray. An observer knowledgeable about the effects of alcohol could tell you what was really happening. But if you are relying on your feelings you would reject his conclusions. So, too, in the spiritual realm, feelings can often deceive us as to the true state of affairs. We must have an external reference point or standard of objective truth by which feelings may be evaluated and judged… All subjective states of mind and emotion must be brought under the searchlight of the objective principles of God's written Word.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

7 1/2	c	WATER
2 1/4	c	DRIPPINGS & FAT
2	ga	DRIPPINGS & WATER
82	lb	CHICKEN;WHOLE FZ
1 1/3	c	MILK; DRY NON-FAT L HEAT
1 7/8	lb	MUSHROOMS 16 OZ
1 1/8	lb	FLOUR GEN PURPOSE 10LB
1	c	SOUP GRAVY BASE CHICKEN
2	c	SHORTENING; 3LB
2	tb	PEPPER BLACK 1 LB CN
1	tb	PAPRIKA GROUND
3	tb	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN (5 EA)           TEMPERATURE:  350 F. OVEN
18 BY 24-INCH ROASTING PAN (3 EA)
1.  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2.  SPRINKLE PIECES OF CHICKEN WITH MIXTURE OF SALT AND PEPPER; ARRANGE ON
SHEET PANS.
3.  POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.
4.  BAKE 1 HOUR OR UNTIL DONE (180 F.).
5.  REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING
PAN.
DRAIN OR SKIM OFF FAT FROM DRIPPINGS. RESERVE DRIPPINGS FOR USE IN STEP 6.
RESERVE FAT FOR USE IN STEP 8.
6.  RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING WATER; MIX
WELL.
7.  RECONSTITUTE MILK; ADD TO STOCK MIXTURE. HEAT TO A SIMMER.
8.  COMBINE FAT AND FLOUR; COOK AT LOW HEAT UNTIL LIGHT BROWN, ABOUT 5
MINUTES.
9.  STIR BROWNED FAT AND FLOUR MIXTURE INTO STOCK MIXTURE; COOK UNTIL
THICKENED, STIRRING CONSTANTLY.
10. POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH
PAPRIKA.
11. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
NOTE:  1.  IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO
QUARTERS
OR EIGHTHS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L14901
SERVING SIZE: 2 PIECES C
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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