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chicken vegetable (mullig

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    Source: www.astray.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, C, D, P
    MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 5 1/2 gallon WATER

    2. 6 ounces BUTTER PRINT SURE

    3. 1 1/2 pounds APPLE FRESH

    4. 1 pounds CARROTS FRESH

    5. 1 pounds CELERY FRESH

    6. 10 CAN

    7. 1 pounds ONIONS DRY

    8. 1 pounds PEPPER SWT GRN FRESH

    9. 12 ounces FLOUR GEN PURPOSE

    10. 1 pounds SOUP GRAVY BASE CHICKEN

    11. 2 teaspoons PEPPER BLACK

    12. 1 LB CN

    13. 1/2 teaspoon CLOVES GROUND

    14. 3 tablespoons CURRY POWDER

    Instructions Jump to Ingredients ↑

    1. SAUTE' ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE FROM FAT; SET ASIDE FOR USE IN STEP 4. RESERVE FAT FOR USE IN STEP 2.

    2. BLEND FAT AND FLOUR TO FORM A PASTE.

    3. RECONSTITUTE SOUP AND GRAVY BASE. ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY. COOK UNTIL BLENDED.

    4. ADD SAUTE'ED ONIONS AND PEPPERS, TOMATOES, CARROTS, CELERY, APPLES, CURRY POWDER, CLOVES AND PEPPER.

    5. SIMMER 45 MINUTES OR UNTIL VEGETABLES ARE TENDER. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS AND 1 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 6 OZ CHOPPED PEPPERS. NOTE: 2. IN STEP 1, 2 OZ (⅔ CUP) DEHYDRATED ONIONS AND 3¾ OZ (3 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 6 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 4: 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB DICED CARROTS.

    6. LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.

    7. LB 15 OZ FRESH COOKING APPLES WILL YIELD 1 LB 8 OZ SLICED OR DICED COOKING APPLES. NOTE: 4. ONE -D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P02000 SERVING SIZE: 1 CUP (8 O From the (actually used today!). Downloaded from Glen's MM Recipe Archive,

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