| 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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