Name: Baked Chicken and Noodles
Ingredients: 3 3/4 qt WATER; WARM; 3 1/2 ga WATER; BOILING; 2 ga WATER; 2 c CHEESE CHEDDER; 1 c BUTTER PRINT SURE; 13 oz MILK; DRY NON-FAT L HEAT; 4 lb NOODLE EGGS 5LB; 1 lb BREAD SNDWICH 22OZ #51; 1 3/4 lb FLOUR GEN PURPOSE 10LB; 1 1/4 c SOUP GRAVY BASE CHICKEN; 3 c SHORTENING; 3LB; 1 tb PEPPER BLACK 1 LB CN; 3 tb SALT TABLE 5LB; 5 ts SALT TABLE 5LB

And scare any thing, among all the works of nature, was so sweet to me as thunder and lightning. Formerly, nothing had been so terrible to me. I used to be a person uncommonly terrified with thunder: and it used to strike me with terror, when I saw a thunder-storm rising. But now, on the contrary, it rejoiced me. I felt God at the first appearance of a thunder-storm. And used to take the opportunity at such times to fix myself to view the clouds, and see the lightning’s play, and hear the majestic and awful voice of God’s thunder: which often times was exceeding entertaining, leading me to sweet contemplations of my great and glorious God. And while I viewed, used to spend my time, as it always seemed natural to me, to sing or chant forth my meditations; to speak my thoughts in soliloquies, and speak with a singing voice.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats			100	Servings

INGREDIENTS

3 3/4	qt	WATER; WARM
3 1/2	ga	WATER; BOILING
2	ga	WATER
2	c	CHEESE CHEDDER
1	c	BUTTER PRINT SURE
13	oz	MILK; DRY NON-FAT L HEAT
4	lb	NOODLE EGGS 5LB
1	lb	BREAD SNDWICH 22OZ #51
1 3/4	lb	FLOUR GEN PURPOSE 10LB
1 1/4	c	SOUP GRAVY BASE CHICKEN
3	c	SHORTENING; 3LB
1	tb	PEPPER BLACK 1 LB CN
3	tb	SALT TABLE 5LB
5	ts	SALT TABLE 5LB

INSTRUCTIONS

18 1/8 lb -
PAN:  18 BY 24-INCH ROASTING PAN                  TEMPERATURE:  350 F. OVEN
  :
1.  CUT CHICKEN INTO 1 INCH PIECES.
2.  COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER.  DRAIN.  PLACE
1 GAL NOODLES IN EACH GREASED PAN.  SET ASIDE FOR USE IN STEP 7.
3.  BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
4.  GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO SOUP AND GRAVY BASE,
CHICKEN AND WATER FOR STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT.
BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING.  SEE RECIPE NO.
A01200.
5.  RECONSTITUTE MILK.
6.  ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY.  COOK
UNTIL SMOOTH AND THICKENED.
7.  ADD CHICKEN.  MIX THOROUGHLY.  POUR 2 GAL SAUCE OVER NOODLES IN EACH
PAN.
8.  COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE.  SPRINKLE  3 CUPS OVER
CHICKEN AND NOODLES IN EACH PAN.
9.  BAKE 30 MINUTES OR UNTIL BROWNED.
  :
NOTE:  1.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
2.  TWO-NO. 8 SCOOPS MAY BE USED.  SEE RECIPE NO. A-4.
Recipe Number: L14401
SERVING SIZE: 1 CUP (8 1
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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