Recipe - Chicken Tetrazzini (Cnd C

3 Three fourths qt WATER; WARM
1 Three fourths ga WATER; BOILING
3 ga WATER; BOILING
18 1/8 pound
1 pound CHEESE CHEDDER
2 pound BUTTER PRINT SURE
2 7/8 cup MILK; DRY NONFAT L HEAT
2 Three fourths cup PIMENTOS 7 OZ
1 One half qt MUSHROOMS 16 OZ
One half pound ONIONS DRY
One half pound PEPPER SWT GRN FRESH
5 pound SPAGHETTI
1 One fourth pound FLOUR GEN PURPOSE 10LB
2 cup SOUP GRAVY BASE CHICKEN
1 teaspoon PEPPER BLACK 1 LB CN
6 tablespoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH 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 VEGETABLESAUCE MIXTURE, STIRRING
CONSTANTLY. SIMMER 10 MINUTES.

6. ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.

7. POUR ABOUT 1 One half 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 (1/3 CUP) DEHYDRATED ONIONS AND 1 One fourth OZ (1 CUP)
DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 One half 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, 8Z CN CANNED MUSHROOMS MAY BE USED.

NOTE: 4. IN STEP 6, 1029 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, http://www.erols.com/hosey.