3 3/4 qt WATER; WARM
2 1/4 ga WATER; BOILING
3 ga WATER; BOILING
1 3/4 ga STOCK
4 1/2 lb CHICKEN;WHOLE FZ
1 lb CHEESE CHEDDER
2 lb BUTTER PRINT SURE
2 7/8 c  MILK; DRY NON-FAT L HEAT
2 3/4 c  PIMENTOS 7 OZ
1 1/2 qt MUSHROOMS 16 OZ
1/2 lb ONIONS DRY
1/2 lb PEPPER SWT GRN FRESH
5 lb SPAGHETTI
2 c  SOUP GRAVY BASE CHICKEN
1 ts PEPPER BLACK 1 LB CN
6 tb SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN

1. STIR SPAGHETTI INTO BOILING SALTED WATER. STIR FREQUENTLY. COOK ABOUT
15
MINUTES. DRAIN; SET ASIDE FOR USE IN STEP 6.

2. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD
MUSHROOMS; COMBINE THOROUGHLY.

3. ADD 2 1/4 GALLONS BOILING WATER TO SOUP AND GRAVY BASE. ADD CHICKEN;
STIR
WELL. COVER; LET STAND 20 MINUTES. DRAIN; RESERVE STOCK; SET CHICKEN ASIDE
FO
USE IN STEP 6. COMBINE FLOUR WITH SOUP AND GRAVY BASE. ADD TO SAUTEED
VEGETABLE. STIR UNTIL WELL BLENDED.

4. GRADUALLY ADD STOCK, STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL
SMOOTH
AND THICKENED.

5. RECONSTITUTE MILK; ADD GRADUALLY TO VEGETABLE-SAUCE MIXTURE, STIRRING
CONSTANTLY. SIMMER 10 MINUTES.

6. ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.

7. POUR AN EQUAL QUANTITY OF MIXTURE ON EACH PAN.

8. SPRINKLE 1 CUP CHEESE OVER MIXTURE IN EACH PAN.

9. BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND MELTED.

NOTE: 1. IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 1 1/4 OZ (1 CUP)
DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 1/2 CUPS)
FROZEN
DICED, GREEN PEPPERS MAY BE USED.

NOTE: 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.

NOTE: 3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.

NOTE: 4. IN STEP 6, 10-29 OZ CN CANNED TURKEY MAY BE USED.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

L15201

SERVING SIZE: 1 CUP

From the
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