| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 6 1/4 | qt | WATER |
| 12 | oz | FLOUR GEN PURPOSE 10LB |
| 6 1/4 | oz | SOUP GRAVY BASE CHICKEN |
| 12 | oz | SHORTENING; 3LB |
| 1 | ts | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. USE MELTED SHORTENING AND SIFTED GENERAL PURPOSE FLOUR. BLEND TOGETHER UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES. 2. ADD ROUX SOUP AND GRAVY BASE CHICKEN, STIRRING CONSTANTLY. BRING TO A BOI REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. 3. ADD PEPPER. Recipe Number: O01602 SERVING SIZE: 1/4 CUP (2 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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