| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
100 |
Servings |
INGREDIENTS
| 3 |
ga |
WATER; BOILING |
| 1 |
ga |
WATER |
| 1 |
lb |
CHEESE CHEDDER |
| 2 |
lb |
BUTTER PRINT SURE |
| 2 3/4 |
c |
PIMENTOS 7 OZ |
| 1 1/2 |
qt |
MUSHROOMS 16 OZ |
| 1/2 |
lb |
ONIONS DRY |
| 1/2 |
lb |
PEPPER SWT GRN FRESH |
| 5 |
lb |
SPAGHETTI |
| 18 3/4 |
lb |
SOUP CHICKEN NOODLE |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN
1. STIR SPAGHETTI INTO BOILING WATER. STIR FREQUENTLY. COOK ABOUT 15
MINUTES
DRAIN; SET ASIDE FOR USE IN STEP 4.
2. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD
MUSHROOMS; COMBINE THOROUGHLY.
3. ADD 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP; BLEND TOGETHER.
ADD TO SAUTEED VEGETABLES; HEAT TO A SIMMER.
4. ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.
5. POUR ABOUT 1 1/2 GAL MIXTURE INTO EACH PAN.
6. SPRINKEL 1 CUP CHEESE OVER MIXTURE IN EACH PAN.
7. BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND MELTED.
NOTE: 1. IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 1 1/4 OZ (1 CUP)
DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 1/2 CUPS)
FROZEN
DICED, GREEN PEPPERS MAY BE USED.
NOTE: 2. IN STEP 3, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS
AND
10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED PEPPERS.
NOTE: 3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.
NOTE: 4. IN STEP 4, 10-29 OZ CN CANNED TURKEY MAY BE USED.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: L15202
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.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”