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Add a photoRaciónes: 12
Ingredientes
- 3 3/4 quart WATER, Hot
- 3 1/2 gal WATER, BOILING
- 2 gal WATER
- 2 c. CHEESE CHEDDER
- 1 c. BUTTER PRINT SURE
- 13 ounce Lowfat milk, DRY NON-FAT L HEAT
- 4 lb NOODLE Large eggs 5LB
- 1 lb BREAD SNDWICH 22OZ #51
- 1 3/4 lb FLOUR GEN PURPOSE 10LB
- 1 1/4 c. SOUP GRAVY BASE CHICKEN
- 3 c. SHORTENING, 3LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 3 Tbsp. SALT TABLE 5LB
- 5 tsp SALT TABLE 5LB
Direcciones
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :1. CUT CHICKEN INTO 1 INCH Pcs.
- 2. COOK NOODLES IN SALTED WATER 15 Min Or possibly Till TENDER. DRAIN.
- PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 7.
- 3. BLEND SHORTENING AND FLOUR TOGETHER; MIX Till SMOOTH.
- 4. GRADUALLY Add in SHORTENING AND FLOUR Mix TO SOUP AND GRAVY BASE, CHICKEN AND WATER FOR STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 Min, STIRRING FREQUENTLY TO PREVENT STICKING. SEE
- 5. RECONSTITUTE Lowfat milk.
- 6. Add in Lowfat milk, SALT AND PEPPER TO STOCK Mix, STIRRING CONSTANTLY.
- COOK Till SMOOTH AND THICKENED.
- 7. Add in CHICKEN. MIX THOROUGHLY. POUR 2 GAL SAUCE OVER NOODLES IN EACH PAN.
- 8. COMBINE CRUMBS, BUTTER Or possibly MARGARINE, AND CHEESE. SPRINKLE 3 C. OVER CHICKEN AND NOODLES IN EACH PAN.
- 9. BAKE 30 Min Or possibly Till BROWNED.
- NOTE:
- 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- 2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
- SERVING SIZE: 1 C. (8 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2358g | |
| Recipe makes 12 servings | |
| Calories 1394 | |
| Calories from Fat 603 | 43% |
| Total Fat 68.4g | 86% |
| Saturated Fat 22.16g | 89% |
| Trans Fat 17.13g | |
| Cholesterol 42mg | 14% |
| Sodium 3194mg | 133% |
| Potassium 174mg | 5% |
| Total Carbs 178.22g | 48% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.79g | 1% |
| Protein 13.29g | 21% |
