Chicken Ala King (chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 3 | gl | WATER |
| 5 | lb | CELERY FRESH |
| 1 3/4 | c | PIMENTOS 7 OZ |
| 1 | lb | ONIONS DRY |
| 1 | lb | PEPPER SWT GRN FRESH |
| 2 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 1 3/4 | c | SOUP GRAVY BASE CHICKEN |
| 2 1/2 | lb | SHORTENING, 3LB |
| 2 | T | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
18 1/8 lb DRAIN CHICKEN; DICE INTO 1 INCH PIECES. RECONSTITUTE MILK; ADD TO SOUP AND GRAVY BASE AND 3 GALLONS OF WATER. MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL. COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH. GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY. COOK UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY. ADD PEPPER, ONIONS AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY. COOK UNTIL TENDER. ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE. NOTE: 1. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONION AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY. NOTE: 2. IN STEP 5, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 6, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 4. IN STEP 6, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO A01100) OR 1 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 5. IN STEP 6, 2-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: L14701 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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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 102
Total Fat: 11.4g
Cholesterol: 6.4mg
Sodium: 21.7mg
Potassium: 66.7mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g