| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/3 |
ga |
WATER; WARM |
| 6 1/4 |
qt |
WATER; HOT |
| 82 |
lb |
CHICKEN;WHOLE FZ |
| 2 1/4 |
c |
BUTTER PRINT SURE |
| 2 1/16 |
lb |
MILK; DRY NON-FAT L HEAT |
| 10 |
lb |
RICE 10LB |
| 1 1/8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
lb |
SOUP GRAVY BASE BEEF |
| 3 1/2 |
c |
SOUP GRAVY BASE CHICKEN |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN
1. PLACE 2 LB (1 QT) UNCOOKED RICE IN EACH GREASED PAN. POUR 1 1/4 QT
WATER
OVER RICE IN EACH PAN; STIR.
2. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE AN
EQUAL QUANTITY OF CHICKEN EVENLY OVER RICE AND WATER IN EACH PAN.
3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. ADD SOUP
AND
GRAVY BASE; STIR.
4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER.
5. STIR BUTTER OR MARGARINE AND FLOUR MIXTURE INTO MILK MIXTURE; COOK
UNTIL
THICKENED, STIRRING CONSTANTLY.
6. ADD DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE
OVER CHICKEN IN EACH PAN.
7. COVER; BAKE 1 1/4 HOURS.
8. REMOVE COVER; BAKE 30 MINUTES OR UNTIL DONE (180 F.).
NOTE: 1. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LBS
CHICKEN
BROILER-FRYER, QUARTERED MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 3. IN STEP 7, IF CONVECTION OVER IS USED, BAKE AT 350 F. 1 HOUR;
IN STEP 8, BAKE 15 MINUTES OR UNTIL TENDER.
NOTE: 4. TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO.
A00400
Recipe Number: L14500
SERVING SIZE: 2 PIECES P
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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