Recipe - Chicken Tetrazzini (Soup

3 ga WATER; BOILING
1 ga WATER
1 pound CHEESE CHEDDER
2 pound BUTTER PRINT SURE
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
18 Three fourths pound SOUP CHICKEN NOODLE
1 teaspoon PEPPER BLACK 1 LB CN

PAN: 12 BY 20 BY 2 1/2INCH 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 One half 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 (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 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, 8Z CN CANNED MUSHROOMS MAY BE USED.

NOTE: 4. IN STEP 4, 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: L15202

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.