Chicken vegetable (mullig

100 Servings

Ingredients

Quantity Ingredient
5½ gallon WATER
6 ounces BUTTER PRINT SURE
1½ pounds APPLE FRESH
1 pounds CARROTS FRESH
1 pounds CELERY FRESH
6⅜ pounds TOMATOES # 10 CAN
1 pounds ONIONS DRY
1⅜ pounds PEPPER SWT GRN FRESH
12 ounces FLOUR GEN PURPOSE 10LB
1⅜ pounds SOUP GRAVY BASE CHICKEN
2 teaspoons PEPPER BLACK 1 LB CN
½ teaspoon CLOVES GROUND
3 tablespoons CURRY POWDER

Directions

1. SAUTE' ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE FROM FAT; SET ASIDE FOR USE IN STEP 4. RESERVE FAT FOR USE IN STEP 2.

2. BLEND FAT AND FLOUR TO FORM A PASTE.

3. RECONSTITUTE SOUP AND GRAVY BASE. ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY. COOK UNTIL BLENDED.

4. ADD SAUTE'ED ONIONS AND PEPPERS, TOMATOES, CARROTS, CELERY, APPLES, CURRY

POWDER, CLOVES AND PEPPER.

5. SIMMER 45 MINUTES OR UNTIL VEGETABLES ARE TENDER.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS AND 1 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 6 OZ CHOPPED PEPPERS.

NOTE: 2. IN STEP 1, 2 OZ (⅔ CUP) DEHYDRATED ONIONS AND 3¾ OZ (3 CUPS)

DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 6 OZ FROZEN, DICED,

GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 4: 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB DICED CARROTS.

1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.

1 LB 15 OZ FRESH COOKING APPLES WILL YIELD 1 LB 8 OZ SLICED OR DICED COOKING APPLES.

NOTE: 4. ONE -D LADLE MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: P02000

SERVING SIZE: 1 CUP (8 O

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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