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 3/4 |
lb |
RICE 10LB |
1 1/2 |
lb |
SOUP GRAVY BASE CHICKEN |
2 |
ts |
PEPPER BLACK 1 LB CN |
2 |
|
BAY LEAVES |
INSTRUCTIONS
1. RECONSTITUTE SOUP AND GRAVY BASE.
2. ADD CELERY, ONIONS, CARROTS, BAY LEAVES, SALT AND PEPPER. COVER; BRING
TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.
3. ADD RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL RICE
IS
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 DICED CARROTS.
NOTE: 2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.
Recipe Number: P00200
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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