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Title: Chicken Ala King (Chicken Categories: Yield: 100 Servings 3 ga WATER 18 1/8 lb - 5 lb CELERY FRESH 1 3/4 c PIMENTOS 7 OZ 1 lb ONIONS DRY 1 lb PEPPER SWT GRN FRESH 2 1/2 lb FLOUR GEN PURPOSE 10LB 1 3/4 c SOUP GRAVY BASE CHICKEN 2 1/2 lb SHORTENING; 3LB 2 tb PEPPER BLACK 1 LB CN 1. DRAIN CHICKEN; DICE INTO 1 INCH PIECES. 2. RECONSTITUTE MILK; ADD TO SOUP AND GRAVY BASE AND 3 GALLONS OF WATER. MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL. 3. COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH. 4. GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY. COOK UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY. 5. ADD PEPPER, ONIONS AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY. COOK UNTIL TENDER. 6. ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE. NOTE: 1. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONION AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY. NOTE: 2. IN STEP 5, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 6, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 4. IN STEP 6, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO A01100) OR 1 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 5. IN STEP 6, 2-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: L14701 SERVING SIZE: 1 CUP (8 1 From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |