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Name: Chicken Vegetable (Mullig
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 100
Cuisine: American
Ingredients: 2 ts PEPPER BLACK 1 LB CN; 6 oz BUTTER PRINT SURE; 12 oz All Purpose Flour; 1/2 ts CLOVES GROUND; 6 3/8 lb TOMATOES # 10 CAN; 1 3/8 lb SOUP GRAVY BASE CHICKEN; 5 1/2 ga Water; 1 lb CELERY FRESH; 1 1/2 lb APPLE FRESH; 1 lb CARROTS FRESH; 3 tb Curry powder; 1 lb Onions; 1 3/8 lb PEPPER SWT GRN FRESH

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INGREDIENTS

2 ts PEPPER BLACK 1 LB CN
6 oz BUTTER PRINT SURE
12 oz All Purpose Flour
1/2 ts CLOVES GROUND
6 3/8 lb TOMATOES # 10 CAN
1 3/8 lb SOUP GRAVY BASE CHICKEN
5 1/2 ga Water
1 lb CELERY FRESH
1 1/2 lb APPLE FRESH
1 lb CARROTS FRESH
3 tb Curry powder
1 lb Onions
1 3/8 lb PEPPER SWT GRN FRESH

Servings

INSTRUCTIONS

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 SAUTEED 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 3/4 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. A-4. Recipe Number: P02000 SERVING SIZE: 1 CUP (8 O From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chicken Vegetable (Mullig

2 ts PEPPER BLACK 1 LB CN
6 oz BUTTER PRINT SURE
12 oz All Purpose Flour
1/2 ts CLOVES GROUND
6 3/8 lb TOMATOES # 10 CAN
1 3/8 lb SOUP GRAVY BASE CHICKEN
5 1/2 ga Water
1 lb CELERY FRESH
1 1/2 lb APPLE FRESH
1 lb CARROTS FRESH
3 tb Curry powder
1 lb Onions
1 3/8 lb PEPPER SWT GRN FRESH

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 SAUTEED 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 3/4 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. A-4.    Recipe Number: P02000    SERVING SIZE: 1 CUP (8 O    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 100 Servings

Calories: 32
Calories from Fat: 4 (12%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0.1mg		0 %
Sodium 43.8mg		2 %
Potassium 81.9mg		2 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 5.5g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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