Name: Chicken Ala King (Soup Co
Ingredients: 4 3/4 qt WATER; WARM; 6 ga WATER; 50 lb CHICKEN;WHOLE FZ; 2 7/8 c MILK; DRY NON-FAT L HEAT; 6 lb CELERY FRESH; 1 3/4 c PIMENTOS 7 OZ; 1 lb ONIONS DRY; 1 lb PEPPER SWT GRN FRESH; 25 lb SOUP CHICKEN NOODLE; 9 BAY LEAVES; 9 tb SALT TABLE 5LB

[Mothers], our daughters will be products of their theology. Their knowledge – or lack of knowledge – of who God is and what He has done for them will show up in every attitude, action, and relationship. Their worldview will be determined by their belief system. We must teach our daughters that their value and identity lie in the fact that they are image-bearers of the God of glory. This will protect them from seeking significance in the inconsequential shallowness of self-fulfillment, personal happiness, materialism, or others’ approval. Our daughters must know the wondrous truth that their overarching purpose in life is God’s glory (Susan Hunt).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

4 3/4	qt	WATER; WARM
6	ga	WATER
50	lb	CHICKEN;WHOLE FZ
2 7/8	c	MILK; DRY NON-FAT L HEAT
6	lb	CELERY FRESH
1 3/4	c	PIMENTOS 7 OZ
1	lb	ONIONS DRY
1	lb	PEPPER SWT GRN FRESH
25	lb	SOUP CHICKEN NOODLE
9		BAY LEAVES
9	tb	SALT TABLE 5LB

INSTRUCTIONS

1.  WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
DRAIN
WELL.
2.  PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT
AND
BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL TENDER.
3.  REMOVE  CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.
4.  REMOVE  MEAT FROM BONES; CUT INTO 1 INCH PIECES. SET ASIDE FOR USE IN
STE
5.  RECONSTITUTE MILK; ADD WATER;    MIX THOROUGHLY. HEAT TO A SIMMER IN
STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL.
6.  ADD ONIONS AND CELERY TO MILK AND WATER; BRING TO A BOIL; ADD CREAM OF
CHICKEN SOUP. BLEND THOROUGHLY; BRING TO A SIMMER.
7.  ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING
TEMPERATURE.
NOTE:  1.  IN STEP 6, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONION
AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.
NOTE:  2.  IN STEP 6, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE:  3.  IN STEP 7, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED PEPPERS.
NOTE:  4.  IN STEP 7, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE
RECIPE
NO. A01100) OR 1 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE:  5.  IN STEP 7, 2-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE:  6.  ONE D LADLE MAY BE USED. SEE RECIPE  NO. A00400.
Recipe Number: L14702
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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