CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
100 |
Servings |
INGREDIENTS
65 |
lb |
CHICKEN, WHOLE FZ |
3 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
1/4 |
c |
PEPPER BLACK 1 LB CN |
2 |
T |
PAPRIKA GROUND |
6 |
T |
SALT TABLE 5LB |
INSTRUCTIONS
WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATTER. DRAIN WELL. DREDGE
CHICKEN PIECES IN MIXTURE OF FLOUR, SALT PEPPER AND PAPRIKA. SHAKE OFF
EXCESS. FRY UNTILL GOLDEN BROWN OR UNTIL DONE (180F) DRAIN WELL IN
BASKET OR ON ABSORBENT PAPPER. Recipe Number: L15502 SERVING SIZE: 2
PIECES 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:
“Time: A longing in man for reuniting with God.”