| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 3 |
ga |
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 |
tb |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
18 1/8 lb -
1. DRAIN CHICKEN; DICE INTO 1 INCH PIECES.
2. 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.
3. COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH.
4. GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY.
COOK
UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY.
5. ADD PEPPER, ONIONS AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.
COOK UNTIL TENDER.
6. 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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