INGREDIENTS

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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