| 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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