Baked chicken and noodles
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | quart | WATER; WARM |
| 3½ | gallon | WATER; BOILING |
| 2 | gallons | WATER |
| 2 | cups | CHEESE CHEDDER |
| 1 | cup | BUTTER PRINT SURE |
| 13 | ounces | MILK; DRY NON-FAT L HEAT |
| 4 | pounds | NOODLE EGGS 5LB |
| 1 | pounds | BREAD SNDWICH 22OZ #51 |
| 1¾ | pounds | FLOUR GEN PURPOSE 10LB |
| 1¼ | cup | SOUP GRAVY BASE CHICKEN |
| 3 | cups | SHORTENING; 3LB |
| 1 | tablespoon | PEPPER BLACK 1 LB CN |
| 3 | tablespoons | SALT TABLE 5LB |
| 5 | teaspoons | SALT TABLE 5LB |
Directions
18⅛ lb -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :
1. CUT CHICKEN INTO 1 INCH PIECES.
2. COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN. PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 7.
3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
4. GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO SOUP AND GRAVY BASE, CHICKEN AND WATER FOR STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT.
BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING. SEE RECIPE NO.
A01200.
5. RECONSTITUTE MILK.
6. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED.
7. ADD CHICKEN. MIX THOROUGHLY. POUR 2 GAL SAUCE OVER NOODLES IN EACH PAN.
8. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 3 CUPS OVER CHICKEN AND NOODLES IN EACH PAN.
9. BAKE 30 MINUTES OR UNTIL BROWNED.
:
NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: L14401
SERVING SIZE: 1 CUP (8 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .