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Add a photoПорций: 12
Ингредиенты
- 3 3/4 quart WATER, Hot
- 2 1/4 gal WATER, BOILING
- 3 gal WATER, BOILING
- 1 3/4 gal STOCK
- 4 1/2 lb CHICKEN,WHOLE FZ
- 1 lb CHEESE CHEDDER
- 2 lb BUTTER PRINT SURE
- 2 7/8 c. Lowfat milk, DRY NON-FAT L HEAT
- 2 3/4 c. PIMENTOS 7 Ounce
- 1 1/2 quart MUSHROOMS 16 Ounce
- 1/2 lb ONIONS DRY
- 1/2 lb PEPPER SWT GRN FRESH
- 5 lb SPAGHETTI
- 2 c. SOUP GRAVY BASE CHICKEN
- 1 tsp PEPPER BLACK 1 LB CN
- 6 Tbsp. SALT TABLE 5LB
Инструкции
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
- 1. STIR SPAGHETTI INTO BOILING SALTED WATER. STIR FREQUENTLY. COOK ABOUT 15 Min. DRAIN; SET ASIDE FOR USE IN STEP 6.
- 2. Saute/fry ONIONS AND PEPPERS IN BUTTER Or possibly MARGARINE Till TENDER. Add in MUSHROOMS; COMBINE THOROUGHLY.
- 3. Add in 2 1/4 GALLONS BOILING WATER TO SOUP AND GRAVY BASE. Add in CHICKEN; STIR WELL. COVER; LET STAND 20 Min. DRAIN; RESERVE STOCK; SET CHICKEN ASIDE FO USE IN STEP 6. COMBINE FLOUR WITH SOUP AND GRAVY BASE. Add in TO SAUTEED VEGETABLE. STIR Till WELL BLENDED.
- 4. GRADUALLY Add in STOCK, STIRRING CONSTANTLY. COOK 10 Min Or possibly Till SMOOTH AND THICKENED.
- 5. RECONSTITUTE Lowfat milk; Add in GRADUALLY TO VEGETABLE-SAUCE Mix, STIRRING CONSTANTLY. SIMMER 10 Min.
- 6. Add in SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.
- 7. POUR AN EQUAL QUANTITY OF Mix ON EACH PAN.
- 8. SPRINKLE 1 C. CHEESE OVER Mix IN EACH PAN.
- 9. BAKE 30 Min Or possibly Till CHEESE IS BUBBLING AND MELTED.
- NOTE:
- 1. IN STEP 2, 1 Ounce (1/3 C.) DEHYDRATED ONIONS AND 1 1/4 Ounce
- (1 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) Or possibly 8 Ounce (1 1/2 C.) Frzn DICED, GREEN PEPPERS MAY BE USED.
- NOTE:
- 2. IN STEP 2, 9 Ounce DRY ONIONS A.P. WILL YIELD 8 Ounce Minced ONIONS AND 10 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 8 Ounce Minced PEPPERS.
- NOTE:
- 3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.
- NOTE:
- 4. IN STEP 6, 10-29 Ounce CN CANNED TURKEY MAY BE USED.
- NOTE:
- 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
- SERVING SIZE: 1 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3056g | |
| Recipe makes 12 servings | |
| Calories 1580 | |
| Calories from Fat 738 | 47% |
| Total Fat 83.66g | 105% |
| Saturated Fat 45.38g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 252mg | 84% |
| Sodium 5954mg | 248% |
| Potassium 1254mg | 36% |
| Total Carbs 149.37g | 40% |
| Dietary Fiber 7.6g | 25% |
| Sugars 10.61g | 7% |
| Protein 56.89g | 91% |
