| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
French |
|
100 |
Servings |
INGREDIENTS
| 2 |
ga |
WATER; WARM |
| 3 3/4 |
ga |
WATER; WARM |
| 3 1/4 |
lb |
MILK; DRY NON-FAT L HEAT |
| 23 3/4 |
lb |
POTATOES FRENCH FZ |
| 3 |
lb |
ONIONS DRY |
| 8 |
oz |
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 AND BUTTER OR MARGARINE INTO SOUP. REHEAT TO SERVING
TEMPERATURE. DO NOT BOIL AFTER ADDING MILK..
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 DEHYDRATED PARSLEY MAY BE ADDED.
4. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P01501
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:
“Jesus: beaten so that you could be unbeatable”