INGREDIENTS

INSTRUCTIONS

18 1/8 lb 
SAUTE ONIONS, CELERY AND CABBAGE IN SHORTENING OR SALAD OIL 5 MINUTES.
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. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6.  RESERVE
LIQUID FOR USE IN STEP 4. COMBINE RESERVED BEAN SPROUT LIQUID WITH
CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER, PEPPER, SOY SAUCE AND
MOLASSES. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING
CONSTANTLY. COOK 5 TO 8 MINUTES OR UNTIL THICKENED. ADD BEAN SPROUTS;
MIX WELL; BRING TO A SIMMER. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 3.4mg
Sodium: 202.9mg
Potassium: 184.1mg
Carbohydrates: 6.6g
Fiber: 1.5g
Sugar: 3.1g
Protein: 1.1g