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Title: Chicken Tetrazzini (Soup Categories: Yield: 100 Servings 3 ga WATER; BOILING 1 ga WATER 1 lb CHEESE CHEDDER 2 lb BUTTER PRINT SURE 2 3/4 c PIMENTOS 7 OZ 1 1/2 qt MUSHROOMS 16 OZ 1/2 lb ONIONS DRY 1/2 lb PEPPER SWT GRN FRESH 5 lb SPAGHETTI 18 3/4 lb SOUP CHICKEN NOODLE 1 ts PEPPER BLACK 1 LB CN PAN: 12 BY 20 BY 2 1/2-INCH 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 1/2 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 1/4 OZ (1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 1/2 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, 8-Z CN CANNED MUSHROOMS MAY BE USED. NOTE: 4. IN STEP 4, 10-29 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 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |