| INGREDIENT |
-
- BACON, RAW, FRZ
- QUANTITY: 2.5
- ASSOCIATED NUTRIENT: BACON, RAW
- NUTRIENT AMOUNT IN LBS.: 2.5
-
- PARSLEY, FLAKES
- QUANTITY: .0625
- ASSOCIATED NUTRIENT: PARSLEY, DRIED
- NUTRIENT AMOUNT IN LBS.: .0625
-
- OREGANO, GROUND
- QUANTITY: .01563
- ASSOCIATED NUTRIENT: OREGANO, GROUND
- NUTRIENT AMOUNT IN LBS.: .01563
-
- TOMATOES, CND
- QUANTITY: 19
- ASSOCIATED NUTRIENT: TOMATOES, CND, REG PK, ALL STYLES
- NUTRIENT AMOUNT IN LBS.: 19
-
- SOUP AND GRAVY BASE, CHICKEN
- QUANTITY: .5
- ASSOCIATED NUTRIENT: GRAVY, CHICKEN, DEHYDRATED, DRY
- NUTRIENT AMOUNT IN LBS.: .5
-
- WATER, COLD
- QUANTITY: 2
- ASSOCIATED NUTRIENT: WATER
- NUTRIENT AMOUNT IN LBS.: 16.72
-
- GARLIC JUICE
- QUANTITY: .01563
-
- FLOUR, GENERAL PURPOSE
- QUANTITY: 1.875
- ASSOCIATED NUTRIENT: FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
- NUTRIENT AMOUNT IN LBS.: 1.875
-
- ONIONS, DEHYD, CHOPPED
- QUANTITY: .09375
- ASSOCIATED NUTRIENT: ONIONS, DEHYDRATED, FLAKED
- NUTRIENT AMOUNT IN LBS.: .09375
-
- CHICKEN, FROZEN, QUARTERED, READY-TO-COOK
- QUANTITY: 50
- ASSOCIATED NUTRIENT: CHICKEN, MEAT&SKIN, ROASTED
- NUTRIENT AMOUNT IN LBS.: 33.5
-
- PEPPERS, GREEN, DEHYD, DICED
- QUANTITY: .21875
-
- WATER, TAP
- QUANTITY: .3125
- ASSOCIATED NUTRIENT: WATER
-
- MUSHROOMS, CND, PIECES
- QUANTITY: 1
- ASSOCIATED NUTRIENT: MUSHROOMS, COMMON, CND
- NUTRIENT AMOUNT IN LBS.: 1
-
- PIMIENTOS, CND, DICED
- QUANTITY: 1.75
- ASSOCIATED NUTRIENT: PIMIENTOS, CND, SOL+LIQ, W/ADDED CA SALTS
- NUTRIENT AMOUNT IN LBS.: 1.75
-
- SALT
- QUANTITY: .1875
- ASSOCIATED NUTRIENT: SALT, TABLE
- NUTRIENT AMOUNT IN LBS.: .1875
-
- PEPPER, BLACK, GROUND
- QUANTITY: .03125
- ASSOCIATED NUTRIENT: PEPPER, BLACK
- NUTRIENT AMOUNT IN LBS.: .03125
-
- PAPRIKA, GROUND, SPANISH
- QUANTITY: .125
- ASSOCIATED NUTRIENT: PAPRIKA
- NUTRIENT AMOUNT IN LBS.: .125
|
| DIRECTIONS |
1) SAUTE BACON IN STEAM JACKETED KETTLE UNTIL BROWN AND CRISP.
FOR STEP 5.
5) BROWN CHICKEN IN DEEP FAT. PLACE CHICKEN INTO PANS. SPRINKLE CHICKEN
WITH FLOUR FROM STEP 4.
6) COVER CHICKEN WITH 1/2 AMOUNT OF SAUCE FOR EACH PAN. BAKE UNTIL
CHICKEN IS TENDER.
7) SERVE CHICKEN WITH SAUCE.
BAKE AT 350 F
2) RECONSTITUTE ONIONS AND GREEN PEPPERS WITH COLD WATER. ADD TO BACON AND
COOK UNTIL VEGETABLES ARE TENDER.
3) COMBINE MUSHROOMS, PIMIENTOS, FIRST ENTRY OF SALT, PEPPER, PAPRIKA,
PARSLEY FLAKES, OREGANO, TOMATOES, BASE, SECOND WATER ENTRY AND GARLIC
JUICE; ADD TO COOKED VEGETABLES IN STEP 2. SIMMER
MIXTURE FOR 1 HOUR, STIRRING OCCASIONALLY.
4) COMBINE REMAINING DRY INGREDIENTS AND MIX TO DISTRIBUTE. DREDGE
QUARTERED CHICKEN IN SEASONED FLOUR. SHAKE OFF EXCESS. RETAIN FLOUR
|
