Chicken Tetrazzini L.Meat, Fish, and Poultry No.152
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Spaghetti, #1 Size | 5LB | | 1. Stir spaghetti into boiling |
|Boiling Water | | 3.00 Gal | salted water. Stir frequently. |
|Salt | 4OZ| 6.00 Tbsp| Cook about 15 minutes. Drain; |
| | | | set aside for use in Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 8OZ| 1.50 Cup | 2. Saute onions and peppers in |
|Peppers, Sweet | 8OZ| 1.50 Cup | butter or margarine until |
|Margarine | 2LB | 1.00 Qrt | tender. Add mushrooms; |
| | | | combine thoroughly. |
|--------------------|----------|----------|-----------------------------------|
|Mushrooms | 4LB | 1.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB 4OZ| 1.25 Qrt | 3. Combine flour and Soup and |
|Stock, Beef or Chick| 14OZ| 2.00 Cup | Gravy base. Add to sauteed |
|en | | | vegetables. Stir until well |
| | | | mixed. |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water | | 1.75 Gal | 4. Gradually add water, stirring |
| | | | constantly. Cook 10 minutes |
| | | | or until smooth and |
| | | | thickened. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 13OZ| 2.88 Cup | 5. Reconstitute milk; add |
|Milk Powder | | | gradually to vegetable- |
|Warm Water | | 3.75 Qrt | sauce mixture, stirring |
| | | | constantly. Simmer 10 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken Mea| 18LB 2OZ| 2.00 Gal | 6. Add spaghetti, chicken, |
|t, Diced, No Salt | | | pimientos, and pepper. |
|Pimiento | 1LB 5OZ| 2.75 Cup | Combine thoroughly. |
|Pepper, Black, Groun| | 1.00 Tspn| 7. Pour about 1 1/2 gal mixture |
|d | | | into each pan. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, Cheddar | 1LB | 1.00 Qrt | 8. Sprinkle 1 cup cheese over |
| | | | mixture in each pan. |
| | | | 9. Bake 30 minutes or until |
| | | | cheese is bubbling and |
| | | | melted. |
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NOTE: 1. In Step 2, 1 oz (1/3 cup) dehydrated onions and 1 1/4 oz
(1 cup) dehydrated green peppers (See Recipe A-11) or 8 oz
(1 1/2 cups) frozen, diced, green peppers may be used.
2. In Step 2, 9 oz dry onions A.P. will yield 8 oz chopped
onions and 10 oz fresh sweet peppers A.P. will yield 8 oz
chopped peppers.
3. In Step 2, 8-Z cn canned mushrooms may be used.
4. In Step 6, 10-29 oz cn canned turkey may be used.
5. Other sizes and types of pans may be used. See Recipe
A-25.
VARIATION
1. CHICKEN TETRAZZINI (CHICKEN, DEHYDRATED): Follow Steps 1 and
2. In Step 3, add 2 1/4 gal boiling water to Soup and Gravy
base, chicken. Add 4 lb 8 oz (3 3/5-20 oz cn) canned,
dehydrated chicken; stir well. Cover; let stand 20 minutes.
CONTINUED.
2. CHICKEN TETRAZZINI (CHICKEN, DEHYDRATED): CONTINUED: Drain;
reserve stock; set chicken aside for use in Step 6. In Step
4, substitute stock for water. Follow Step 5. Follow Step 6,
using reserved chicken. In Step 7, pour an equal quantity of
mixture in each pan. Follow steps 8 and 9.
3. CHICKEN TETRAZZINI (SOUP, CONDENSED, CREAM OF CHICKEN): In
Step 1, omit salt. Follow Step 2. Omit Steps 3 thru 5. Use
18 lb 12 oz (6-No. 3 cyl cn) canned condensed cream of
chicken soup; add 1 gal water; blend together. Add to
sauteed vegetables; heat to a simmer. Follow Steps 6 thru 9.