| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | ga | WATER |
| 8 | lb | CELERY FRESH |
| 6 | lb | CABBAGE WHITE FRESH |
| 12 | lb | ONIONS DRY |
| 6 1/2 | lb | BEANS SPROUTS #10 |
| 1 | lb | STARCH EDIBLE CORN |
| 4 1/2 | lb | NOODLE CHOW MEIN #10 |
| 1/2 | c | CAKE MIX YELLOW #10 |
| 3/4 | c | SOUP GRAVY BASE CHICKEN |
| 3 | c | SHORTENING; 3LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 2 | tb | GINGER GROUND |
| 2 | c | SOY SAUCE |
INSTRUCTIONS
18 1/8 lb - 1. SAUTE ONIONS, CELERY AND CABBAGE IN SHORTENING OR SALAD OIL 5 MINUTES. 2. COMBINE SOUP & GRAVY BASE, CHICKEN, AND WATER FOR CHICKEN STOCK (SEE RECIPE NO. A-12). ADD SAUTEED VEGETABLES TO STOCK. DRAIN CHICKEN AND DICE INTO 1" PIECES; ADD TO VEGETABLES AND STOCK. COVER; SIMMER 10 MINUTES. 3. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6. RESERVE LIQUID FOR USE IN STEP 4. 4. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES. 5. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY. COOK 5 TO 8 MINUTES OR UNTIL THICKENED. 6. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER. 7. SERVE 1 CUP (2-NO. 8 SCOOP) CHOW MEIN OVER 1/3 CUP NOODLES. NOTE: 1. IN STEP 1: 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY PIECES. 7 LB 8 OZ FRES CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT. NOTE: 2. IN STEP 1, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 3. IN STEP 3, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED. NOTE: 4. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. NOTE: 5. CHICKEN CHOW MEIN MAY BE SERVED OVER HOT RICE (SEE RECIPE NO. E-5) OMIT STEP 7. Recipe Number: L16001 SERVING SIZE: 1 CUP 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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