| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER; WARM |
| 4 |
ga |
STOCK; CHICKEN |
| 2 |
lb |
BUTTER PRINT SURE |
| 3 1/4 |
lb |
MILK; DRY NON-FAT L HEAT |
| 10 1/2 |
lb |
MUSHROOMS 16 OZ |
| 3/4 |
lb |
ONIONS DRY |
| 2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
lb |
SOUP GRAVY BASE CHICKEN |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. DRAIN AND CHOP MUSHROOMS. RESERVE LIQUID FOR USE IN STEP 4.
2. SAUTE' MUSHROOMS AND ONIONS IN BUTTER OR MARAGINE UNTIL ONIONS ARE
TENDER
REMOVE FROM FAT. SET ASIDE FOR USE IN STEP 5.
3. BLEND FAT, FLOUR, AND PEPPER TO FORM A PASTE.
4. RECONSTITUTE MILK AND SOUP AND GRAVY BASE; ADD TO BACON MIXTURE. BRING
TO
A SIMMER. DO NOT BOIL AFTER MILK IS ADDED.
5. STIR POTATOES RAPIDLY INTO HOT LIQUID. ADDS SALT, IF NEEDED. STIR UNTIL
SMOOTH.
6. SIMMER 5 MINUTES.
NOTE: 1. IN STEP 1, 14 NO. 8Z CANNED MUSHROOMS MAY BE USED.
NOTE: 2. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED
ONIONS.
NOTE: 3. IN STEP 2, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY
BE
USED. SEE RECIPE NO. A01100.
NOTE: 4. ONE-D LADLE MAY BE USED. RECIPE NO. A00400.
Recipe Number: P01400
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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