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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

7 1/2 ga WATER; HOT
1 lb CARROTS FRESH
1 lb CELERY FRESH
1 lb ONIONS DRY
1 lb SPAGHETTI
1 1/2 lb SOUP GRAVY BASE CHICKEN
2 ts PEPPER BLACK 1 LB CN
3 BAY LEAVES

INSTRUCTIONS

1.  RECONSTITUTE SOUP AND GRAVY BASE.
2.  ADD CELERY, ONIONS, CARROTS, BAY LEAVES AND PEPPER. COVER; BRING TO A
BOIL; REDUCE HEAT; SIMMER 30 MINUTES.
3.  USE SPAGHETTI OR EGG NOODLES. SIMMER, STIRRING FREQUENTLY8, ABOUT 15
MINUTES OR UNTIL NOODLES ARE TENDER. REMOVE BAY LEAVES.
NOTE: 1. IN STEP 2,  1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY.
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED
CARROTS.
2. IN STEP 2, 2 OZ (2/3CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A-11.
Recipe Number: P00201
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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