Title: Chicken Vega
Categories:
Yield: 100 Servings

2 1/3 ga WATER; WARM
6 1/4 qt WATER; HOT
82 lb CHICKEN;WHOLE FZ
2 1/4 c BUTTER PRINT SURE
2 1/16 lb MILK; DRY NON-FAT L HEAT
10 lb RICE 10LB
1 1/8 lb FLOUR GEN PURPOSE 10LB
1 lb SOUP GRAVY BASE BEEF
3 1/2 c SOUP GRAVY BASE CHICKEN

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN

1. PLACE 2 LB (1 QT) UNCOOKED RICE IN EACH GREASED PAN. POUR 1 1/4 QT
WATER
OVER RICE IN EACH PAN; STIR.

2. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE AN
EQUAL QUANTITY OF CHICKEN EVENLY OVER RICE AND WATER IN EACH PAN.

3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. ADD SOUP
AND
GRAVY BASE; STIR.

4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER.

5. STIR BUTTER OR MARGARINE AND FLOUR MIXTURE INTO MILK MIXTURE; COOK
UNTIL
THICKENED, STIRRING CONSTANTLY.

6. ADD DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE
OVER CHICKEN IN EACH PAN.

7. COVER; BAKE 1 1/4 HOURS.

8. REMOVE COVER; BAKE 30 MINUTES OR UNTIL DONE (180 F.).

NOTE: 1. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LBS
CHICKEN
BROILER-FRYER, QUARTERED MAY BE USED.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

NOTE: 3. IN STEP 7, IF CONVECTION OVER IS USED, BAKE AT 350 F. 1 HOUR;
IN STEP 8, BAKE 15 MINUTES OR UNTIL TENDER.

NOTE: 4. TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO.
A00400

Recipe Number: L14500

SERVING SIZE: 2 PIECES P

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