Рецепт Chicken Tetrazzini (Soup
Порций: 12
Ингредиенты
- 3 gal WATER, BOILING
- 1 gal WATER
- 1 lb CHEESE CHEDDER
- 2 lb BUTTER PRINT SURE
- 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
- 18 3/4 lb SOUP CHICKEN NOODLE
- 1 tsp PEPPER BLACK 1 LB CN
Инструкции
- 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 MINUTESDRAIN; SET ASIDE FOR USE IN STEP 4.
- 2. Saute/fry ONIONS AND PEPPERS IN BUTTER Or possibly MARGARINE Till TENDER. Add in MUSHROOMS; COMBINE THOROUGHLY.
- 3. Add in 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP; BLEND TOGETHER.
- Add in TO SAUTEED VEGETABLES; HEAT TO A SIMMER.
- 4. Add in SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.
- 5. POUR ABOUT 1 1/2 GAL Mix INTO EACH PAN.
- 6. SPRINKEL 1 C. CHEESE OVER Mix IN EACH PAN.
- 7. 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.)
- FROZENDICED, GREEN PEPPERS MAY BE USED.
- NOTE:
- 2. IN STEP 3, 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 4, 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.
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 2331g | |
Recipe makes 12 servings | |
Calories 1608 | |
Calories from Fat 667 | 41% |
Total Fat 75.71g | 95% |
Saturated Fat 42.24g | 169% |
Trans Fat 0.0g | |
Cholesterol 248mg | 83% |
Sodium 5510mg | 230% |
Potassium 644mg | 18% |
Total Carbs 191.23g | 51% |
Dietary Fiber 13.2g | 44% |
Sugars 13.17g | 9% |
Protein 43.89g | 70% |