Recipe - Creole Chicken

1 cup WATER
82 pound CHICKEN;WHOLE FZ
1 cup BUTTER PRINT SURE
1 One half pound CELERY FRESH
6 Three fourths qt TOMATOES # 10 CAN
1 pound ONIONS DRY
1 One half pound ONIONS DRY
1 pound PEPPER SWT GRN FRESH
1 One half pound PEPPER SWT GRN FRESH
1 cup FLOUR GEN PURPOSE 10LB
One fourth cup SUGAR; GRANULATED 10 LB
One half cup SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoon WORCESTERSHIRE SAUCE
One fourth cup SALT TABLE 5LB
One half teaspoon SALT TABLE 5LB

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

1. PREPARE DOUBLE RECIPE FOR CREOLE SAUCE RECIPE NO. O00500. SET ASIDE FOR
USE IN STEP 7.

2. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

3. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF
EXCESS.

4. BROWN CHICKEN IN DEEP FAT 5 MINUTES.

5. PLACE CHICKEN IN PANS.

6. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER; SPRINKLE
AN EQUAL QUANTITY OVER CHICKEN IN EACH PAN.

7. POUR EQUAL QUANTITY CREOLE SAUCE OVER CHICKEN IN EACH PAN.

8. BAKE 1 HOUR OR UNTIL TENDER.

NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILERFRYER, CUTUP OR 82 LB
CHICKEN,
BROILERFRYER, QUARTERED MAY BE USED.

NOTE: 2. IN STEP 3, CHICKEN MAY BE BROWNED IN 400 F. OVEN ABOUT 20
MINUTES.

NOTE: 3. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 2 One half OZ (2
CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB (3 CUPS) FROZEN,
DICED, GREEN PEPPERS MAY BE USED.

NOTE: 4. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONION
AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE: 5. ONENO. 16 SCOOP MAY BE USED FOR SAUCE. SEE RECIPE NO. A00400.

Recipe Number: L15400

SERVING SIZE: 2 PIECES P

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