Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3 gallons | WATER; BOILING |
| 1 gallon | WATER |
| 1 pounds | CHEESE CHEDDER |
| 2 pounds | BUTTER PRINT SURE |
| 2¾ cup | PIMENTOS 7 OZ |
| 1½ quart | MUSHROOMS 16 OZ |
| ½ pounds | ONIONS DRY |
| ½ pounds | PEPPER SWT GRN FRESH |
| 5 pounds | SPAGHETTI |
| 18¾ pounds | SOUP CHICKEN NOODLE |
| 1 teaspoon | PEPPER BLACK 1 LB CN |
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN
1. STIR SPAGHETTI INTO BOILING WATER. STIR FREQUENTLY. COOK ABOUT 15 MINUTES
DRAIN; SET ASIDE FOR USE IN STEP 4.
2. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS; COMBINE THOROUGHLY.
3. ADD 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP; BLEND TOGETHER.
ADD TO SAUTEED VEGETABLES; HEAT TO A SIMMER.
4. ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.
5. POUR ABOUT 1 ½ GAL MIXTURE INTO EACH PAN.
6. SPRINKEL 1 CUP CHEESE OVER MIXTURE IN EACH PAN.
7. 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 3, 9 OZ DRY ONIONS A.P. WILL YIELD 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 4, 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: L15202
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .