Recipe - Chicken Vegetable (Mullig

5 One half ga WATER
6 ounce BUTTER PRINT SURE
1 One half pound APPLE FRESH
1 pound CARROTS FRESH
1 pound CELERY FRESH
6 3/8 pound TOMATOES # 10 CAN
1 pound ONIONS DRY
1 3/8 pound PEPPER SWT GRN FRESH
12 ounce FLOUR GEN PURPOSE 10LB
1 3/8 pound SOUP GRAVY BASE CHICKEN
2 teaspoon PEPPER BLACK 1 LB CN
One half teaspoon CLOVES GROUND
3 tablespoon CURRY POWDER

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 (2/3 CUP) DEHYDRATED ONIONS AND 3 Three fourths 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. A4.

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, http://www.erols.com/hosey.