| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
|
100 |
Servings |
INGREDIENTS
| 6 |
ga |
WATER; BOILING |
| 30 |
|
EGGS SHELL |
| 1 1/4 |
lb |
ONION GREEN FRESH |
| 3 1/2 |
c |
SOUP GRAVY BASE CHICKEN |
INSTRUCTIONS
1. STIR SOUP AND GRAVY BASE INTO BOILING WATER.
2. POUR WELL BEATEN EGGS SLOWLY SLOWLY INTO BOILING SOUP, STIRRING WITH A
SPOON UNTIL ALL EGGS ARE ADDED. BRING TO A BOIL; COOK 3 MINUTES.
3. ADD ONIONS.
NOTE: IN STEP 3, 1 LB 8 OZ FRESH GREEN ONIONS A.P. WILL YIELD 1 LB 4 OZ
CHOPPED GREEN ONION.
Recipe Number: P00900
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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