Chicken tetrazzini (soup

100 Servings

Ingredients

Quantity 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

Directions

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, .

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