| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 82 |
lb |
CHICKEN;WHOLE FZ |
| 2 |
lb |
ONION GREEN FRESH |
| 8 |
lb |
CARROTS FRESH |
| 8 |
tb |
GARLIC DEHY GRA |
| 8 |
lb |
ONIONS DRY |
| 16 |
lb |
POTATOES WHITE FRE |
| 3 |
c |
SUGAR; GRANULATED 10 LB |
| 5 |
tb |
PEPPER RED CRUSHED |
| 4 |
oz |
SESAME SEED 3-4 0Z |
| 6 |
c |
SOY SAUCE |
| 5 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. CUT CHICKEN INTO 8 PIECES
IT'S OWN FAT. ADD WATER AND COVER
HEAT FOR 5 MINUTES.
2. COMBINE GARLIC TOASTED SESAME SEEDS
PEPPER
3. DICE DRY ONIONS
AND ADD TO CHICKEN MIXTURE
ARE TENDER
NOT OVER COOK
4. RECOMMEND SERVING IMEDIATELY WITH STEAMED RICE.
Recipe Number: S00062
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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