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Add a photoServings: 12
Ingredients
- 3 gal WATER
- 5 lb CELERY FRESH
- 1 3/4 c. PIMENTOS 7 Ounce
- 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 Tbsp. PEPPER BLACK 1 LB CN
Directions
- 1. DRAIN CHICKEN; DICE INTO 1 INCH Pcs.
- 2. RECONSTITUTE Lowfat milk; Add in TO SOUP AND GRAVY BASE AND 3 GALLONS OF WATER.
- MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
- Don't BOIL.
- 3. COMBINE SHORTENING Or possibly SALAD OIL AND FLOUR; MIX Till SMOOTH.
- 4. GRADUALLY Add in FLOUR Mix TO Lowfat milk AND STOCK, STIRRING CONSTANTLY.
- COOKUNTIL THICKENED, ABOUT 10 Min. STIR AS NECESSARY.
- 5. Add in PEPPER, ONIONS AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.
- COOK Till TENDER.
- 6. Add in CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE.
- NOTE:
- 1. IN STEP 5, 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONION and 6 LB 14 Ounce FRESH CELERY A.P. WILL YIELD 5 LB Minced CELERY.
- NOTE:
- 2. IN STEP 5, 2 Ounce (2 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- NOTE:
- 3. IN STEP 6, 1 LB 4 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB Minced PEPPERS.
- NOTE:
- 4. IN STEP 6, 2 1/2 Ounce (2 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPENO A01100) Or possibly 1 LB Frzn, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
- NOTE:
- 5. IN STEP 6, 2-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
- NOTE:
- 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
- SERVING SIZE: 1 C. (8 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1367g | |
| Recipe makes 12 servings | |
| Calories 1229 | |
| Calories from Fat 847 | 69% |
| Total Fat 95.86g | 120% |
| Saturated Fat 22.22g | 89% |
| Trans Fat 31.58g | |
| Cholesterol 0mg | 0% |
| Sodium 180mg | 8% |
| Potassium 646mg | 18% |
| Total Carbs 82.4g | 22% |
| Dietary Fiber 6.6g | 22% |
| Sugars 5.54g | 4% |
| Protein 11.72g | 19% |
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