INGREDIENTS

INSTRUCTIONS

1.  WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATR. DRAIN
WELL.
2.  PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT
AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL
TENDER.
3.  REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.
4.  REMOVE MEAT FROM BONES AND SKIN; CUT INTO 1 " PIECES.  SET ASIDE FOR
USE
IN STEP 9.
5.  RECONSTITUTE MILK; ADD TO STOCK; MIX THOROUGHLY. HEAT TO A SIMMER IN
STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL.
6.  COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH.
7.  GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY.
COOK UNTIL THICKENED, ABOUT 10 MINTUES. STIR AS NECESSARY.
8.  ADD PEPPER, ONIONS AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.
9.  ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING
TEMPERATURE.
  :
NOTE: 1.  IN STEP 8, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS
AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.
2.  IN STEP 8, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE
RECIPE NO. A-11.
3.  IN STEP 9, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED PEPPERS.
4.  IN STEP 9, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE
NO. A-11) OR 1 LB FROZEN, DICED, GRREN PEPPERS MAY BE USED.  THAW PEPPERS.
5.  IN STEP 9, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.
6.  ONE D-LADLE MAY BE USED.  SEE RECIPE NO. A-4.
COOK UNTIL THICKENED, ABOUT 10 MINTUES. STIR AS NECESSARY.
Recipe Number: L14700
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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