CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
100 |
Servings |
INGREDIENTS
1 1/2 |
ga |
WATER; BOILING |
1 |
ga |
WATER; COLD |
82 |
lb |
CHICKEN;WHOLE FZ |
4 |
lb |
ONIONS DRY |
2 2/3 |
lb |
PEPPER SWT GRN FRESH |
3 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
4 |
lb |
SOUP TOMATO VEG #2 1/2 |
1 |
c |
SHORTENING; 3LB |
2 |
tb |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 365 F. DEEP
FA
1. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR MELTED SHORTENING UNTIL
TENDER.
2. MIX CANNED TOMATO SAUCE WITH 1 GALLON COLD WATER. MIX UNTIL SMOOTH. ADD
TO 1 1/2 GALLON BOILING WATER; STIRRING CONSTANTLY. COOK AT MEDIUM HEAT
UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE OR UNTIL THICKENED; STIR AS
NECESSARY. ADD TO SAUTEED VEGETABLES.
3. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
4. DREDGE CHICKEN IN MIXTURE OF FLOUR AND PEPPER; SHAKE OFF EXCESS.
5. DEEP FAT FRY CHICKEN 5 MINUTES; OVERLAP IN ROWS IN PANS. POUR AN
EQUAL QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN.
6. COVER; BAKE 1 HOUR OR UNTIL DONE (180 F.). REMOVE BAY LEAVES.
NOTE: 1. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 7 OZ (5 1/4
CUP
DEHYDRATED GREEN PEPPERS. (SEE RECIPE NO. A-11) OR 2 LB 11 OZ (2 QT)
FROZEN,
DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
2. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB SLICED ONIONS
AND 3 LB 4 OZ FRESH SWEET PEPPERS WILL YIELD 2 LB 11 OZ CHOPPED PEPPERS.
3. IN STEP 2, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
4. IN STEP 3, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.
5. IN STEP 5, CHICKEN MAY BE BROWNED IN 400F. OVEN 20 MINUTES.
6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
7. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 45 MINUTES OR
UNTIL TENDER.
8. ONE-B LADLE MAY BE USED TO SERVE SAUCE. SEE RECIPE NO. A-4.
9. EACH PORTION: 2 PIECES (9 1/2 OZ) AND 1/2 CUP SAUCE ( 4 1/2 OZ).
Recipe Number: L14801
SERVING SIZE: 2 PIECES A
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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