| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
100 |
Servings |
INGREDIENTS
| 2 |
ga |
WATER; WARM |
| 4 1/4 |
ga |
WATER; WARM |
| 3 1/4 |
lb |
MILK; DRY NON-FAT L HEAT |
| 3 |
lb |
ONIONS DRY |
| 5 |
lb |
POTATOES FRESH |
| 1/2 |
lb |
SOUP GRAVY BASE CHICKEN |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY BASE.
BRING TO A BOIL. SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY.
2. STIR MILK INTO WARM WATER. BLEND WELL.
3. STIR MILK INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER
ADDING MILK.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.)
MAY BE USED.
2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED
DICED, MAY BE USED.
3. IN STEP 2, 1/2 CUP DEHDYRATED PARSLEY MAY BE ADDED.
4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P01500
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.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”