| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
ga |
WATER; BOILING |
| 10 |
lb |
BREAD CUBES |
| 3 |
lb |
PORK SAUSAGE PATTIES |
| 8 |
oz |
BUTTER PRINT SURE |
| 2 |
lb |
CELERY FRESH |
| 2 |
lb |
ONIONS DRY |
| 4 |
oz |
SOUP GRAVY BASE CHICKEN |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
POULTRY SEASONING GR. |
| 2 |
tb |
THYME GROUND |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:
1. SAUTE' CELERY AND ONIONS BUTTER OR MARGARINE UNTIL TENDER. COMBINE
SAUTE'ED VEGETABLES WITH SAUASAGE.
2. POUR SAUTE'ED VEGETABLES OVER BREAD, TOSS LIGHTLY.
3. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
4. COMBINE STOCK, POULTRY SEASONING, PEPPER AND THYME; ADD TO BREAD
MIXTURE.
MIX LIGHTLY. DO NOT OVERMIX.
5. PLACE EQUAL AMOUNT MIXTURE IN EACH WELL-GREASED PAN.
6. BAKE 1 TO 1 1/2 HOURS OR UNTIL TOP IS LIGHTLY BROWNED.
7. CUT EACH PAN 5 BY 10.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 2 LB 12 OZ FRESH CELERY A.P. WILL YEILD 2 LB FINELY
CHOPPED CELERY AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB FINELY CHOPPED
ONIONS.
2. IN STEP 1, 4 OZ ( 1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
3. IN STEP 3, THE AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.
4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE N0. A-25.
5. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 40 TO 60
MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
6. STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.
Recipe Number: O02104
SERVING SIZE: 1 SQUARE (
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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