| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 3/4 | ga | WATER; WARM |
| 4 | ga | WATER & RESERVED JUICE |
| 4 | ga | STOCK; CHICKEN |
| 3 1/4 | lb | MILK; DRY NON-FAT L HEAT |
| 6 | lb | ASPARAGUS FZ |
| 2 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | lb | SOUP GRAVY BASE CHICKEN |
| 2 | ts | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
Recipe Number: P01402 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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