| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 3 |
ga |
WATER; COLD |
| 3 9/16 |
lb |
ONIONS DRY |
| 2 1/2 |
lb |
PEPPER SWT GRN FRESH |
| 6 |
oz |
SOUP GRAVY BASE CHICKEN |
| 3 |
tb |
SALAD OIL; 1 GAL |
| 3 |
tb |
SALAD OIL; 1 GAL |
INSTRUCTIONS
1. COOK RICE WITH SOUP AND GRAVY BASE, CHICKEN. SEE RECIPE CARD A-12.
2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR. REMOVE FROM
HEAT.
SAUTE CHOPPED SWEET PEPPERS, AND CHOPPED DRY ONIONS IN SALAD OIL OR MELTED
SHORTENING. ADD SAUTEED VEGETABLES TO COOKED RICE. MIX WELL. PLACE EQUAL
AMOUNTS INTO EACH SERVING PAN. (18 BY 24"). COVER; BAKE AT 350F. FOR 15
MINUTES. TOSS LIGHTLY BEFORE SERVING.
LIGHTLY BEFORE SERVING.
Recipe Number: E00503
SERVING SIZE: 3/4 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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