| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | ga | WATER; HOT |
| 1 | lb | CARROTS FRESH |
| 1 | lb | CELERY FRESH |
| 1 | lb | ONIONS DRY |
| 1 | lb | SPAGHETTI |
| 1 1/2 | lb | SOUP GRAVY BASE CHICKEN |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 3 | BAY LEAVES |
INSTRUCTIONS
1. RECONSTITUTE SOUP AND GRAVY BASE. 2. ADD CELERY, ONIONS, CARROTS, BAY LEAVES AND PEPPER. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES. 3. USE SPAGHETTI OR EGG NOODLES. SIMMER, STIRRING FREQUENTLY8, ABOUT 15 MINUTES OR UNTIL NOODLES ARE TENDER. REMOVE BAY LEAVES. NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED CARROTS. 2. IN STEP 2, 2 OZ (2/3CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. Recipe Number: P00201 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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