| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 100 | Servings | ||
INGREDIENTS
| 6 3/4 | qt | WATER |
| 4 1/4 | qt | WATER; COLD |
| 1 9/16 | lb | MILK; DRY NON-FAT L HEAT |
| 15 2/3 | lb | SOUP CHICKEN NOODLE |
| 3/4 | ts | NUTMEG GROUND |
INSTRUCTIONS
15 2/3 lb - 1. COMBINE THE TWO SOUPS; MIX WELL. 2. RECONSTITUTE MILK; STIR INTO COMBINE SOUPS. 3. ADD COLD WATER AND NUTMEG; BLEND WELL. 4. HEAT TO SERVING TEMPERATURE. Recipe Number: P02200 SERVING SIZE: 1 CUP 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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