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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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