Chicken tetrazzini (cnd c
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | quart | WATER; WARM |
| 1¾ | gallon | WATER; BOILING |
| 3 | gallons | WATER; BOILING |
| 1 | pounds | CHEESE CHEDDER |
| 2 | pounds | BUTTER PRINT SURE |
| 2⅞ | cup | MILK; DRY NON-FAT L HEAT |
| 2¾ | cup | PIMENTOS 7 OZ |
| 1½ | quart | MUSHROOMS 16 OZ |
| ½ | pounds | ONIONS DRY |
| ½ | pounds | PEPPER SWT GRN FRESH |
| 5 | pounds | SPAGHETTI |
| 1¼ | pounds | FLOUR GEN PURPOSE 10LB |
| 2 | cups | SOUP GRAVY BASE CHICKEN |
| 1 | teaspoon | PEPPER BLACK 1 LB CN |
| 6 | tablespoons | SALT TABLE 5LB |
Directions
18⅛ lb -
PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. STIR SPAGHETTI INTO BOILING SALTED WATER. STIR FREQUENTLY. COOK ABOUT 15
MINUTES. DRAIN; SET ASIDE FOR USE IN STEP 6.
2. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS; COMBINE THOROUGHLY.
3. COMBINE FLOUR AND SOUP AND GRAVY BASE. ADD TO SAUTEED VEGETABLES. STIR UNTIL WELL MIXED.
4. GRADUALLY ADD WATER, STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SMOOTH AND THICKENED.
5. RECONSTITUTE MILK; ADD GRADUALLY TO VEGETABLE-SAUCE MIXTURE, STIRRING CONSTANTLY. SIMMER 10 MINUTES.
6. ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.
7. POUR ABOUT 1 ½ GAL MIXTURE INTO EACH PAN.
8. SPRINKLE 1 CUP CHEESE OVER MIXTURE IN EACH PAN.
9. BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND MELTED.
NOTE: 1. IN STEP 2, 1 OZ (⅓ CUP) DEHYDRATED ONIONS AND 1 ¼ OZ (1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 ½ CUPS) FROZEN
DICED, GREEN PEPPERS MAY BE USED.
NOTE: 2. IN STEP 2, 9 OZ DRY ONIONS A.P. WILL YIELE 8 OZ CHOPPED ONIONS AND
10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED PEPPERS.
NOTE: 3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.
NOTE: 4. IN STEP 6, 10-29 OZ CN CANNED TURKEY MAY BE USED.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: L15200
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .