Recipe - Baked Ckicken And Rice (C

3 Three fourths qt WATER; WARM
3 One fourth ga WATER
7 One half qt WATER; COLD
2 ga STOCK; CHICKEN
4 One half pound
1 pound BUTTER PRINT SURE
13 ounce MILK; DRY NONFAT L HEAT
1 tablespoon GARLIC DEHY GRA
6 pound RICE 10LB
2 pound BREAD SNDWICH 22OZ #51
1 Three fourths pound FLOUR GEN PURPOSE 10LB
1 One half cup SOUP GRAVY BASE CHICKEN
1 One half pound SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 ounce SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. USE 4 LB 8 OZ (3 3/5NO. 10 CN) CANNED, DEHYDRATED COOKED CHICKEN.
BRING
3 One fourth GAL WATER TO A BOIL. REMOVE FROM HEAT, ADD 12 OZ (1 One half CUPS) CANNED
SOUP AND GRAVY BASE, CHICKEN AND CHICKEN. STIR; COVER; LET STAND 2O MINUTES
OR UNTIL CHICKEN HAS REHYDRATED.

2. COMBINE RICE, SALT AND WATER. BRING TO A BOIL, STIRRING OCCASIONALLY.
COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 MINUTES. DO NOT STIR. SET ASIDE
FOR USE IN STEP 10.

3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

4. DRAIN CHICKEN; RESERVE STOCK.

5. GRADUALLY ADD SHORTENING OR SALAD OIL AND FLOUR MIXTURE TO STOCK,
STIRRING
CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO
PREVENT STICKING.

6. RECONSTITUTE MILK.

7. ADD MILK, PEPPER AND GARLIC TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK
UNTIL SMOOTH AND THICKENED.

8. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKENRICE MIXTURE INTO
EACH GREASED PAN.

9. POUR ABOUT 2 GAL SAUCE OVER CHICKENRICE MIXTURE IN EACH PAN. MIX WELL.

10. COMBINE CRUMBS AND BUTTER OR MARGARINE. SPRINKLE CRUMBS OVER CHICKEN
AND RICE IN EACH PAN.

11. BAKE 45 MINUTES OR UNTIL BROWNED.

NOTE: 1. IN STEPS 3 AND 4, REFRIGERATE STOCK AND CHICKEN IF NOT USED
IMMEDIATELY.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USE. SEE RECIPE NO. A25.

NOTE: 3. TWONO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: L17502

SERVING SIZE: 1 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.