| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/4 |
ga |
WATER |
| 10 |
lb |
SHRIMP PEELED FZ |
| 8 |
lb |
CELERY FRESH |
| 4 |
lb |
CABBAGE WHITE FRESH |
| 12 |
lb |
ONIONS DRY |
| 12 3/4 |
lb |
BEANS SPROUTS #10 |
| 1 |
lb |
STARCH EDIBLE CORN |
| 4 1/2 |
lb |
NOODLE CHOW MEIN #10 |
| 1/2 |
c |
CAKE MIX YELLOW #10 |
| 10 |
tb |
SOUP GRAVY BASE CHICKEN |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
ts |
GINGER GROUND |
| 3 1/2 |
c |
SOY SAUCE |
INSTRUCTIONS
1. USE FROZEN, RAW PEEPLED DEVEINED SHRIMP AND SALAD OIL OR MELTED
SHORTENING. SAUTE PARTIALLY THAWED SHRIMP WITH VEGETABLES IN SALAD OIL
OR MELTED SHORTENING FOR 5 MINUTES. SPRINKLE WITH 2 TBSP PEPPER AND 1 TSP
GINGER.
2. COMBINE WATER, MOLASSES, SOY SAUCE, CHICKEN AND SOUP GRAVY BASE, PEPPER
AND GROUND GINGER.
3. ADD CELERY, ONIONS AND CABBAGE TO SHRIMP MIXTURE; COVER; BRING TO A
BOIL;
REDUCE HEAT; SIMMER 10 MINUTES.
4. COMBINE CORNSTARCH AND WATER. STIR SLOWLY INTO HOT MIXTURE, STIRRING
CONSTANTLY. COOK 3-5 MINUTES OR UNTIL THICKENED.
5. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
6. SERVE WITH 1/3 CUP CHOW MEIN NOODLES.
:
NOTE: 1. IN STEP 4, 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED
ONIONS; 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CELERY; 5 LB A.P.
FRESH CABBAGE WILL YIELD 4 LB CABBAGE.
2. IN STEP 4, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
Recipe Number: L08001
SERVING SIZE: 1 1/4 CUPS
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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