| 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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