What are some characteristics of pride? Thinking more of myself than I do of God. Believing I am better than others. Not being willing to admit weaknesses. Being unteachable. Inability to delegate. Having a primary goal of serving myself. Wanting to lead to receive personal glory. Needing to always be honored and appreciated. Overconfidence. Unsubmissiveness. Worry. Unwillingness to be corrected. Not asking for help. Continually correcting others. Ignoring the spiritual disciplines of prayer, church and Bible. Feeling morally superior to others. Talking more than listening. Refusing to ask for forgiveness. Being overly sensitive.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

2 3/4	qt	WATER
82	lb	CHICKEN;WHOLE FZ
2	c	SHORTENING; 3LB
2	tb	PEPPER BLACK 1 LB CN
1	tb	PAPRIKA GROUND

INSTRUCTIONS

17 1/4 lb -
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 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.
6.  COMBINE SOUP WITH 2 3/4 QTS OF WATER. BRING SOUP MIXTURE TO A BOIL.
7.  POUR 3 1/2 QT SOUP EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH
PAPRIKA.
8.  BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
NOTE:  1.  IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP 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: L14902
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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