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CATEGORY CUISINE TAG YIELD
Meats, Dairy 100 Servings

INGREDIENTS

2 1/3 ga WATER; WARM
6 1/4 qt WATER; HOT
82 lb CHICKEN;WHOLE FZ
2 1/4 c BUTTER PRINT SURE
2 1/16 lb MILK; DRY NON-FAT L HEAT
10 lb RICE 10LB
1 1/8 lb FLOUR GEN PURPOSE 10LB
1 lb SOUP GRAVY BASE BEEF
3 1/2 c SOUP GRAVY BASE CHICKEN

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                TEMPERATURE:  375 F. OVEN
1.  PLACE 2 LB (1 QT) UNCOOKED RICE IN EACH GREASED PAN. POUR 1 1/4 QT
WATER
OVER RICE IN EACH PAN; STIR.
2.  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE AN
EQUAL QUANTITY OF CHICKEN EVENLY OVER RICE AND WATER IN EACH PAN.
3.  RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. ADD SOUP
AND
GRAVY BASE; STIR.
4.  BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER.
5.  STIR BUTTER OR MARGARINE AND FLOUR MIXTURE INTO MILK MIXTURE; COOK
UNTIL
THICKENED, STIRRING CONSTANTLY.
6.  ADD DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE
OVER CHICKEN IN EACH PAN.
7.  COVER; BAKE 1 1/4 HOURS.
8.  REMOVE COVER; BAKE 30 MINUTES OR UNTIL DONE (180 F.).
NOTE:  1.  IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LBS
CHICKEN
BROILER-FRYER, QUARTERED MAY BE USED.
NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE:  3.  IN STEP 7, IF CONVECTION OVER IS USED, BAKE AT 350 F. 1 HOUR;
IN STEP 8, BAKE 15 MINUTES OR UNTIL TENDER.
NOTE:  4.  TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO.
A00400
Recipe Number: L14500
SERVING SIZE: 2 PIECES P
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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