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, .

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