1. DRAIN CHICKEN; DICE INTO 1 INCH PIECES.

2. RECONSTITUTE MILK; ADD TO SOUP AND GRAVY BASE AND 3 GALLONS OF WATER.
MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT.
DO NOT BOIL.

3. COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH.

4. GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY.
COOK
UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY.

5. ADD PEPPER, ONIONS AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.
COOK UNTIL TENDER.

6. ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING
TEMPERATURE.

NOTE: 1. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONION
AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.

NOTE: 2. IN STEP 5, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.

NOTE: 3. IN STEP 6, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED PEPPERS.

NOTE: 4. IN STEP 6, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE
RECIPE
NO A01100) OR 1 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 5. IN STEP 6, 2-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L14701

SERVING SIZE: 1 CUP (8 1

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.