xt7rr49g7t2x https://exploreuk.uky.edu/dips/xt7rr49g7t2x/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Soups, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Soups, 1986 1986 1986 2022 true xt7rr49g7t2x section xt7rr49g7t2x P. SOUPS P-G. SOUPS No. 1 GUIDELINES FOR CANNED, CONDENSED SOUPS AMOUNTS FOR 21/2 AMOUNTS FOR 61/4 QUARTS (10-8 oz (1 cup) GALLONS (100-8 oz (1 cup) TYPE CAN SIZE servings) servings) See Note 2 See Note 2 Soup, canned, condensed No. 3 cyl ..... 1 can (3 lb 2 oz) ..... 10 cans (31 lb 4 oz) . . . Beef with vegetables, bean with bacon, beef noodle, chicken noodle, chicken with rice, manhattan clam chowder, minestrone, split pea with ham, tomato, vegetable, vegetable with beef Water, cold .................. 23/4 gal .............. 1. Combine soup with water. Mix well. 2. Heat to serving temperature. DO NOT BOIL. NOTE: 1. For combinations of condensed soups, see Soup Mergers (Recipe No. P—22). 2. One-D ladle may be used. See Recipe No. A—4. CH-l GUIDELINES FOR CANNED, CONDENSED SOUPS (Cream Type) TYPE CAN SIZE AMOUNTS FOR 21/2 QUARTS (10-8 oz (1 cup) servings) See Note 2 AMOUNTS FOR 6% GALLONS (100-8 oz (1 cup) servings) See Note 2 Soup, canned, condensed Cream of chicken, cream of mushroom, New England clam chowder Milk, nonfat, dry ............. Water for milk ................ Water, cold .................. 1 can (3 lb 2 oz) ..... 3 oz (2/3 cup) ........ 2% cups ........... 1% cups ........... 10 cans (31 lb 4 oz)... 1 lb 9 oz (51/2 cups) . . . 83/4 qt ............... 41/4 qt ............... l. Reconstitute milk; stir into soup. Mix well. . Heat to serving temperature. DO NOT BOIL. NOTE: 1. For combinations of condensed soups, see Soup Mergers (Recipe No. P-22). 2. One-D ladle may be used. See Recipe No. A—4. P. SOUPS No.0(l) Canned, Condensed Soups, Guidelines for Soup Stock Beef .............. _ ......... Barley ................... Minestrone Noodle French Tomato .................. Barley ................. Rice ................... Tomato Bouillon Vegetable ............... Chicken Egg Drop ................ Gumbo .................. CH-2 Soup Stock—Continued - Chicken—Continued Mulligatawny (Chicken) and Vegetable ............... Noodle Rice ..................... Shrimp Gumbo .................. Turkey Noodle Bean Soup ................... Knickerbocker Old Fashioned ............. with Smoked, Cured Pork Hocks (Ham Hooks) ....... (OVER) Chowders Dehydrated Soups—Continued Corn Onion —Continued Chicken Corn ............ P—11—2 Clam Gumbo P—17—2 Manhattan Clam P— 12 — 1 Mexican Onion Corn ..... P— 17— 3 Manhattan Fish ............ P— 12 Pea, Green P— 18—4 New England Clam ........ P— 13— 1 Spanish ................... P— 17 New England Fish ......... P -— 13 Tomato-Vegetable P — 18 Vegetable ................. P— 11— 1 Other Soups Creamed Soups Creole P— 3 Mushroom . . . . ' ............. P— 14 Oyster Stew ............... P—21 Potato (Potatoes, White, Pepper Pot P— 19 Fresh) ................... P — 15 -— 1 Scallop Stew Supreme P — 21;— 1 Dehydrated Slices Split Pea .................. P—23 Instant (granules) ........ P— 16 Purée Mongole (Soup, Dehydrated Soups Condensed, Tomato) . . . P—23— 1 Beef Noodle with Smoked, Cured, Pork Chicken Noodle ............ Hocks (Ham Hocks) ..... P-— 23-—2 with Vegetables (CONTINUED) P. SOUPS No. 0(2) Other Soups—Continued Soup Mergers (Soup, Condensed)- Chicken—Mushroom . . . . Doubly Good Chicken V. . . Logging ............... Tomato-Noodle Vegetable Supreme . . . . BEEF STOCK P. SOUPS No. 1 YIELD: lOO Portions (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Beef bones, 22 to 30 cracked (if available) Beef trimmings . . . . Water ............ Carrots, fresh, chopped Celery, fresh, chopped Onions, dry, chopped Bay leaves ........ Pepper, black ..... Salt .............. . Place bones, beef trimmings and water in kettle. .Add carrots, celery, onions, bay leaves, pepper, and salt. Cover; bring to a boil; reduce heat; simmer about 5 hours. Strain, if desired. . Cool stock as quickly as possible. (Divide stock in two or more batches, if necessary, to hasten cooling.) Refrigerate until needed. .Before using, remove layer of hardened fat from top of stock. (OVER) In Step 1, if beef bones are not available, 1 1b 8 oz Soup and Gravy base, beef, may be used. See Recipe Card A—IZ. Omit salt and season to taste. . In Step 2: 1 lb 4 oz fresh carrots A.P. will yield 1 lb chopped carrots. 1 lb 6 oz fresh celery A.P. will yield 1 lb chopped celery. 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions. . In Step 3, 2 oz 8/3 cup) dehydrated onions may be used. See Recipe Card A—l l. VARIATIONS . BEEF BARLEY SOUP: Bring 6% gal prepared stock to a boil; add 3 lb (11/2 qt) barley. Simmer, stirring frequently, about 20 minutes or until barley is tender. Season to taste. . BEEF NOODLE SOUP: Bring 6% gal prepared stock to a boil; add 1 lb (11/2 qt) noodles. Simmer, stirring frequently, about 15 minutes or until noodles are tender. Season to taste. . BEEF RICE SOUP: Bring 6% gal prepared stock to a boil; add 2 lb (4% cups) rice. Simmer, stirring frequently, about 15 minutes or until rice is tender. Season to taste. TURKEY STOCK P. SOUPS No. 2 YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Turkey bones ..... Water, hot ........ From 65 lb RTC . Place turkey bones and water in steam jacketed kettle or cooking pot. Celery, fresh, leaves and stalks, chopped Onions, dry, chopped Carrots, fresh, diced Bay leaves ........ Salt .............. Pepper, black ..... 3cups... 3 cups . . . 3% cups . 2 leaves . 1/2cup... 2tsp .Add celery, onions, carrots, bay leaves, salt, and pepper. . Cover; bring to a boil; reduce heat; simmer 2 to 3 hours. Strain. . Cool stock as quickly as possible. (Divide stock in two or more batches, if necessary, to hasten cooling.) Refrigerate until needed. .Before using, remove layer of hardened fat from surface of stock and reserve for cooking. (OVER) NOTE: I. In Step 1, 1 lb 8 oz Soup and Gravy base, chicken may be used for all ingredients. Prepare stock according to Recipe Card A—IZ. 2. In Step 2: 1 lb 6 oz fresh celery A.P. will yield 1 lb chopped celery. 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions. 1 lb 4 oz fresh carrots A.P. will yield 1 lb diced carrots. 3. In Step 2, 2 oz (% cup) dehydrated onions may be used. See Recipe Card A—l l. VARIATIONS . TURKEY OR CHICKEN NOODLE SOUP: Bring 6% gal prepared stock to a boil; add 1 lb (11/2 qt) noodles. Simmer, stirring frequently, about 15 minutes or until noodles are tender. Season to taste. . TURKEY OR CHICKEN RICE SOUP: Bring 6% gal prepared stock to a boil; add 1 lb 12 oz (1 qt) rice. Simmer, stirring frequently, about 15 minutes or until rice is tender. Season to taste. P. SOUPS No. CREOLE SOUP YIELD: 100 Portion (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Onions, dry, 2 lb ..... 1%, qt . . . . Sauté onions and peppers in salad oil chopped or melted shortening 5 minutes; stir Peppers, sweet, 11/2 qt . . . occasionally. fresh, chopped Salad oil or 11/2 cups . shortening, melted Stock, beef or 6 gal . . . . . Add stock, salt, pepper, spaghetti, chicken and tomato paste to sautéed Salt .............. 4% tbsp . vegetables. Bring to a boil; reduce Pepper, black ..... 2 tsp . . . . heat; simmer 30 minutes. (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Spaghetti, 2—inch 1 lb 8 oz . 3 qt ..... pieces Tomato paste, 2 lb 8 oz . 1 qt canned (1% —No. 21/2 cn) In Step 1, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions, and 2 lb 7 oz fresh sweet peppers A.P. will yield 2 lb chopped peppers. . In Step 1, 4 oz (11/3 cups) dehydrated onions and 51/2 oz (1 qt) dehydrated green peppers (See Recipe Card A—l l) or 2 lb frozen, diced, green peppers may be used. . In Step 2, see Recipe No. P—l for Beef Stock. . In Step 2, 1 lb 8 oz Soup and Gravy base, beef or chicken, may be used. See Recipe Card A—lZ. Omit salt and season to taste. . In Step 2, 1 lb 8 oz vermicelli may be used for spaghetti. . In Step 2, 1111—36 oz cn canned tomato juice concentrate may be used for tomato paste. ’. P. SOUPS No. 4 ONION SOUP YIELD: 100 Portions (61/2 Gallons) EACH PORTION: 1 Cup (8 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Onions, dry, thinly 15 lb . . . . 111/4 qt 1. Sauté onions in shortening or sliced salad oil until lightly browned. Shortening, melted 1 1b 8 oz 31/3 cups or salad oil Flour, wheat, 2 cups . . . . Blend flour and pepper with general purpose, sautéed onions. Blend well. Add sifted Soup and Gravy base and water; Pepper, black ...... 2 tsp . . . . stir well. Simmer 15 minutes. Soup and Gravy 3 cups . . . base, beef (OVER) NOTE: 1. In Step 1, 16 lb 10 oz dry onions A.P. Will yield 15 lb thinly sliced onions. 2. In Step 1, 1 lb 14 oz (21/2 qt) dehydrated onions may be used. See Recipe No. A—ll. 3. One D ladle may be used. See Recipe No. A—4. VARIATION l. FRENCH ONION SOUP: Follow Step 1. In Step 2, add 1/4 cup Worcestershire sauce. To serve, prepare 1 recipe Parmesan Croutons (Recipe No. D—lB—Z). Place 8 croutons in each soup bowl; pour soup over croutons. P. SOUPS No. 5 TOMATO BOUILLON YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (8 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Celery, fresh, . Combine celery, onions, and chopped boiling water. Simmer 30 min- Onions, dry, utes; strain; discard vegetables; chopped reserve broth for Step 3. Water, boiling ..... Soup and Gravy . . . . . . . . Stir Soup and Gravy base in base, beef boiling water to make stock. Water, boiling ..... Iuice, tomato . Combine vegetable broth, stock, tomato juice and pepper. Heat to 3 cyl on) serving temperature. Pepper, black ...... 1 tsp CH — 2 (OVER) In Step 1, 5 lb 8 oz fresh celery A. P. will yield 4 1b chopped celery, and 4 1b 7 oz dry onions A. P. will yield 4 lb chopped onions. . In Step 1, 8 oz (22/3 cup) dehyrated onions may be used. See Recipe No. A—ll. . In Step 3, 21/2—36 oz cn canned tomato juice concentrate and 71/2 qt water may be used for tomato juice. . One D ladle may be used. See Recipe No. A—4. . May be served with croutons. Prepare 1/2 recipe Croutons Recipe No. D— 16. TOMATO SOUP P. SOUPS No. 6 YIELD: lOO Portions (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Onions, dry, chopped Celery, fresh, chopped Shortening, melted or salad oil 21b ..... 11/2qt 11/2qt 13/4 cups . . Sauté onions and celery in shortening or salad oil, 5 minutes, stirring frequently. Stock, beef, or water, hot ' Bay leaves ........ Salt .............. Pepper, black ..... Sugar, granulated . 3gal.... 3 leaves . 9tbsp 2tsp 3Acup... . Add stock or water, bay leaves, salt, pepper, and sugar. . Cover, bring to a boil; reduce heat; simmer 10 minutes or until vegetables are tender. Tomatoes, canned, crushed 251b8 oz 3% gal (4—No. 10 on) . Add tomatoes; mix well. Cover; bring to a boil; reduce heat; simmer 5 minutes. (OVER) In Step I, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions, and 2 lb 12 oz fresh celery A.P. will yield 2 lb chopped celery. . In Step 1, 4 oz (11/3 cups) dehydrated onions may be used. See Recipe Card A—l 1. . In Step 2, see Recipe No. P—l for Beef Stock. . In Step 2, 12 oz Soup and Gravy base, beef, may be used. See Recipe Card A—12. Omit salt and season to taste. VARIATIONS l. TOMATO BARLEY SOUP: Follow Steps 1 and 2. In Step 3, add 1 lb 8 oz (3 cups) barley. Bring to a boil; reduce heat; simmer 1 hour or until barley is tender. Follow Step 4. 2. TOMATO RICE SOUP: Follow Steps 1 and 2. In Step 3, add 1 lb 8 oz (31/2 cups) rice. Bring to a boil; reduce heat; simmer 25 minutes or until rice is tender. Follow Step 4. R SOUPS No. 7(1) VEGETABLE soup YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES . METHOD Garlic, dehydrated . 1 tsp ..... . Sauté garlic and onions in salad Onions, dry, 11/2 qt . . . . oil or shortening until tender. Set chopped aside for use in Step 4. Salad oil or 1/2 cup . . . shortening, melted Soup and Gravy . 21/2 cups . . Stir Soup and Gravy base in boil- base, beef or ing water to make stock. chicken Water, boiling ...... 41/2 gal . . . CH-l INGREDIENTS WEIGHTS MEASURES METHOD Carrots, fresh, chopped Celery, fresh, chopped Zlb ...... 21b ...... l%qt.... leqt.... . Add carrots and celery. Bring to a boil. Cover; reduce heat; simmer 15 minutes. . Peppers, sweet, fresh, chopped Potatoes, white, fresh, diced Cabbage, fresh, chopped Tomatoes, canned, crushed 21b ...... 12 lb 12 oz 11/2cups . 2%qt 31/2qt . Add sautéed garlic and onions, peppers, potatoes, cabbage, tomatoes, and pepper; bring to a boil; reduce heat; simmer 30 min- utes or until vegetables are tender. Pepper, black ...... (CONTINUED) P. SOUPS No. 7(2) VEGETABLE SOUP In Step 1, 1 oz (4 tsp—4 cloves) dry garlic may be used. Mince and try with onions. . In Step 1, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions. . In Step 1, 4 oz (11/3 cups) dehydrated onions may be used. See Recipe No. A—ll. . In Step 2, 41/2 gal Beef Stock (Recipe No. P—l) or Turkey Stock (Recipe No. P—2) may be used. . In Step 3, 2 lb 7 oz fresh carrots A.P. will yield 2 lb chopped carrots and 2 lb 12 oz fresh celery A.P. will yield 2 lb chopped celery. . In Step 4, 10 oz fresh sweet peppers A.P. Will yield 8 oz chopped peppers. 3 lb 11 oz fresh White potatoes A.P. Will yield 3 lb diced potatoes. 2 lb 8 oz fresh cabbage A.P. will yield 2 lb chopped cabbage. . One—D ladle may be used. See Recipe No. A—4. VARIATION l. MINESTRONE SOUP: Follow Step 1. In Step 2, decrease stock to 4 gal. In Step 4, decrease potatoes to 2 lb (11/2 qt—2 lb 8 oz A.P.) and tomatoes to 6 lb 6 oz (3 qt—l—No. 10 cn). Add 2 lb 1 oz (1 qt—l/s—No. 10 cn) canned, drained, green beans, 3 lb 7 oz (ll/2 qt—l/z—No. 10 cn) canned, drained, kidney beans, and 1 lb 8 oz (11/2 qt) macaroni. CH—l IBEAN SOUP P. soUps No. 8(1) YIELD: 100 Portions (6%, Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Beans, white, dry . . 31/2 qt . . . Water, cold ....... 2 gal . . . . . Pick over beans, removing discol— . Cover with cold water; bring to a ored beans and foreign matter. Wash thoroughly in cold water. boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour. Soup and Gravy base, ham Water ............ . Combine Soup and Gravy base with water. Add to beans; bring to a boil; cover; simmer 2 hours or until beans are tender. (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Carrots, fresh, 1 lb ..... 1 qt ..... 4. Add carrots, onions, and pepper to shredded bean mixture. Simmer 30 minutes. Onions, dry, 11/2 qt . . . chopped Pepper, black ..... 2 tsp . . . . Flour, wheat, . . . . 3 cups . . . 5. Blend flour and water to form a general purpose, smooth paste. Stir into soup; cook 10 sifted minutes. Water, cold ....... 1 qt ..... NOTE: 1. In Step 4, 1 lb 4 oz fresh carrots A.P. will yield 1 lb shredded carrots, and 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions. ‘ 2. In Step 4, 4 oz (11/3, cups) dehydrated onions may be used. See Recipe Card A—l 1. (CONTINUED) P. OUPS No. 8(2) BEAN SOUP VARIATIONS 1. BEAN SOUP WITH SMOKED, CUBED HAM HOCKS: Follow Steps 1 through 3. Place 2 1b 8 oz thawed, smoked, cured pork hocks in enough water to cover. Simmer for 1 hour; remove from heat; cool. Remove lean meat; chop into small pieces. In Step 4, add chopped ham hocks to ingredients. Follow Step 5. . KNICKEBBOCKER SOUP (BEAN, TOMATO, AND BACON): Follow Steps 1 and 2. In Step 3, reduce water to 3% gal. In Step 4, lightly brown 1 lb (3 cups) chopped raw bacon. Add carrots, onions, and 5 lb (3% qt) diced, fresh, 'white potatoes (6 lb 2 oz A.P.). Cook 10 minutes, stirring occasionally; add to bean mixture. Add 6 lb 6 oz (l—No. lO cn) canned, crushed tomatoes; simmer 25 minutes or until vegetables are tender. Omit Step 5. . OLD FASHIONED BEAN SOUP: Follow Steps 1 and 2. In Step 3, reduce water to 4% gal. In Step 4, add 6 lb 6 oz (l—No. lO cn) canned, crushed tomatoes. Follow Steps 4 and 5. P. SOUPS No. 9 CHICKEN EGG DROP SOUP YIELD: lOO Portions (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Soup and Gravy base, chicken Water, boiling . . . . 11b802. 31/2 cups (l—No. 21/2 on) 6 gal . . . . . Stir Soup and Gravy base into boiling water. Eggs, whole, well beaten 11/2 qt (30 egQS) . Pour well beaten eggs slowly into boiling soup, stirring with a spoon until all eggs are added. Bring to a boil; cook 3 minutes. Onions, green, chopped (optional) llb4oz. 6% cups 3. Add onions. NOTE: In Step 3, 1 lb 8 oz fresh green onions A.P. will yield 1 lb 4 oz chopped green onions. P. SOUPS No. 10(1) CHICKEN GUMBO SOUP YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Onions, dry, 1 1b ..... 3 cups . . . . Sauté onions in butter or margarine chopped until tender. Remove from fat; set Butter or margarine 1 lb ..... 2 cups . . . aside for use in Step 4. Flour, wheat, 3% cups . . Blend fat and flour together; add general purpose, garlic. sifted Garlic, dry, crushed 2 tsp (2 cloves) Stock, chicken, hot 41/2 gal .. . Add flour mixture to stock, stirring constantly. Bring to a boil; reduce heat (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Tomatoes, canned, crushed Celery, fresh, chopped Okra, frozen ...... Peppers, sweet, fresh, chopped Rice ............. Bay leaves ........ Paprika, ground . . . Salt .............. Pepper, black ..... Thyme, ground . . . . 12 lb 12 11/.) gal (Z—No. 10 on) 3 cups . . . 11/2qt . 41/2 cups . 21/3cups Sleaves. 2tsp 41/2 tbsp. 2tsp ltsp 4. Add sautéed onions, crushed tomatoes, celery, okra, peppers, rice, bay leaves, paprika, salt, pepper, and thyme; mix well. 30 minutes. 5. Bring to a boil; reduce heat; simmer (CONTINUED) P. SOUPS No. 10(2) CHICKEN GUMBO SOUP In Step 1, 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions. . In Step 1, 2 oz (% cup) dehydrated onions may be used. See Recipe Card A—l l. . In Step 2, 1/2 tsp dehydrated garlic may be used. See Recipe Card A—17. . In Step 3, 1 lb 2 oz Soup and Gravy base, chicken, and 41/2 gal water may be used. See Recipe Card A—lZ. Omit salt and season to taste. . In Step 4, 1 lb 6 oz fresh celery A.P. will yield 1 lb chopped celery and 1 lb 4 oz fresh sweet peppers A.P. will yield 1 lb chopped peppers. . In Step 4, 4 oz (11/3 cups) dehydrated green peppers (See Recipe Card A—l l) or 1 lb 8 oz frozen, diced, green peppers may be used. VARIATION l. SHRIMP GUMBO: Follow Steps 1 through 4. In Step 5, bring to a boil; reduce heat; simmer 25 minutes. Add 3 lb raw, peeled, deveined shrimp cut into quarters. Boil an additional 5 minutes. m 1 1 o. N S P U 0 S P , Z 1.? he CORN CHOWDER P. SOUPS No. 11(2) CORN CHOWDER YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Bacon, raw, chopped Celery, fresh, chopped Onions, dry, chopped Peppers, sweet, fresh, chopped 3 cups ... 11/2 cups . 3cups 11/2 cups . . Prepare bacon according to Rec- ipe Nos. L—Z or L—2—2. . Add celery, onions, and peppers; cook 7 minutes, stirring occasion- ally. Potatoes, white, fresh, diced Pepper, black ...... Zgal 3qt ...... 6 tbsp ... 2tsp ..... . Add water, potatoes, salt, and pepper. Bring to a boil, reduce heat; simmer 15 minutes or until vegetables are tender. CH—l INGREDIENTS WEIGHTS MEASURES METHOD Corn, canned, cream 19 lb 14 oz 21/4 gal . Add corn. Bring to a boil; cook 5 style (3—No. minutes, stirring occasionally. 10 cn) Milk, nonfat, dry . . . 101/2 cups . Reconstitute milk. Add milk and Water, warm ....... 1% gal . . . butter or margarine to mixture. Butter or margarine 2 cups . . . Heat slowly to serving tempera- ture. DO NOT BOIL. NOTE: I. In Step 2: 11 oz fresh celery A.P. will yield 8 oz chopped celery. 1 1b 2 oz dry onions A.P. will yield 1 1b chopped onions. 10 oz fresh sweet peppers A.P. will yield 8 oz chopped peppers. . In Step 2, 2 oz (7/3 cup) dehydrated onions and 11/4 oz (1 cup) dehydrated green peppers (See Recipe No. A—ll) or 8 oz frozen, diced, green peppers may be used. . In Step 3, 4 lb 15 oz fresh White potatoes A.P. will yield 4 lb diced potatoes. . In Step 3, 4 lb frozen diced potatoes may be used. . One-D ladle may be used. See Recipe No. A—4. (CONTINUED) P. SOUPS No. 11(3) CORN CHOWDER VARIATIONS l. VEGETABLE CHOWDER: Follow Steps 1 through 3. In Step 4, use 15 lb frozen mixed vegetables for cream style corn. Cook 10 minutes. In Step 5, use 1 lb (1 qt) general purpose flour, sifted and 2 qt cold water. Combine to make a smooth paste. Slowly add paste to mixture. Bring to a boil; simmer 10 minutes. . CHICKEN CORN CHOWDER: Omit Steps 1 through 5. Combine 25 lb (8—No. 3 cyl cn) Soup, condensed, Cream of Chicken and 8% qt water in stock pot; mix well. Add 19 lb 14 oz (3—No 10 cn) canned, Whole kernel corn, drained, 11/2 tsp salt and 11/2 tsp pepper, black. Heat slowly to serving temperature. DO NOT BOIL. CH-l MANHATTAN FISH CHOWDER P. SOUPS No. 12(1) YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Bacon, raw, chopped Onions, dry, chopped Celery, fresh, diced Peppers, sweet, fresh, chopped 1202.... 21b ..... 21b ..... llb802. Zcups... 11/2qt 11/2qt . Cook bacon until crisp. Remove bacon; set aside for use in Step 4. . Sauté onions, celery, and peppers in bacon fat about 7 minutes. Fish, fillets, skinless, cut in 2—inch pieces Water ............ . Add fish to water; bring to a boil, reduce heat; simmer for 20 minutes. (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Tomatoes, canned, crushed Carrots, fresh, diced Salt .............. Pepper, black ..... Thyme, ground . . . . Potatoes, white, fresh, diced 12 lb 12 11/2 gal (Z—No. lO cn) . 41/2 cups . 4%, tbsp ltbsp 2tsp .31/2qt 4. Combine bacon, sautéed vegetables, tomatoes, carrots, salt, pepper, thyme, and potatoes to fish and stock. 5. Bring to a boil, reduce heat; simmer 30 minutes or until vegetables are tender. (CONTINUED) P. SOUPS No. 12(2) MANHATTAN FISH CHOWDER In Step 2: 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions. 2 lb 12 oz fresh celery A.P. will yield 2 lb chopped celery. 1 lb 13 02 fresh sweet peppers will yield 1 lb 8 oz chopped peppers. . In Step 2,‘ 4 oz (11/3 cups) dehydrated onions and 4 oz (3 cups) dehydrated green peppers (See Recipe Card A—l 1) or 1 lb 8 oz frozen, diced, green peppers may be used. . In Step 4, 1 lb 13 oz fresh carrots A.P. will yield 1 lb 8 oz diced carrots and 5 lb 9 oz fresh white potatoes A.P. will yield 4 lb 8 oz diced potatoes. VARIATION l. MANHATTAN CLAM CHOWDER: Follow Steps 1 and 2. In Step 3, omit fish fillets and water. Drain 12 lb (1%, gal) chopped clams. Reserve clam broth for use in Step 4 and clams for use in Step 5. In Step 4, add clam broth and 3 gal water to remaining ingredients. Follow Step 5. Add drained clams. Simmer 5 minutes. NEW ENGLAND FISH CHOWDER YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Fish fillets, skinless, cut in 2—inch pieces Potatoes, white, fresh, diced Water, boiling . . . . 101b.... 101/2 cups 2gal.... . Add fish and potatoes to water; bring to a boil; simmer 20 minutes or until tender. Bacon, raw, diced . Onions, dry, chopped 3cups... 11/2qt . Cook bacon until crisp. Drain; set aside for use in Step 6. . Sauté onions in bacon fat until lightly browned. Butter or margarine, melted Flour, wheat, general purpose, sifted llb4oz. 21/2 cups . 1%qt . Blend butter or margarine and flour to form a paste. Add onions; stir to blend well. Set aside for use in Step 6. (OVER) P. SOUPS No. 13 INGREDIENTS WEIGHTS MEASURES METHOD Milk, nonfat, dry . . 2 lb 8 oz . 2% qt . . . 5. Reconstitute milk; add to fish and Water, warm ...... 2% gal . . potatoes. Heat to just below boiling point. DO NOT BOIL. Salt .............. 6 tbsp . . . 6. Add flour mixture and cooked bacon Pepper, black ..... 2 tsp . . . . to mixture. Simmer 1/2 hour or more to thicken and improve flavor. 7. Add salt and pepper. In Step 1, 4 lb 5 oz fresh white potatoes A.P. will yield 3 lb 8 oz diced potatoes. . In Step 1, 12 oz dehydrated sliced potatoes may be used. Increase water to 101/2 qt in Step 1. . In Step 3, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions. . In Step 3, 4 oz (11/3, cups) dehydrated onions may be used. See Recipe Card A—l l. VARIATION 1. NEW ENGLAND CLAM CHOWDER: In Step 1, omit fish. Drain 12 lb (11/2 gal) canned, chopped clams; add water to drained liquid to make 2 gal. Reserve drained clams for use in Step 5. Follow Steps 2 through 4. In Step 5, add clams. Follow Steps 6 and 7. P. SOUPS No. 14 CREAM OF MUSHROOM SOUP YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Mushrooms, canned Onions, dry, chopped Butter or margarine 121b7oz lZoz 21b ...... 51/4 qt (7—jum- bo cn) 21/4 cups . lqt ...... . Drain and chop mushrooms. Reserve liquid for use in Step 4. . Sauté mushrooms and onions in butter or margarine until onions are tender. Remove from fat. Set aside for use in Step 5. Flour, wheat, general purpose, sifted Pepper, black ...... 2qt ...... 2 tsp ..... . Blend fat, flour, and pepper to form a paste. INGREDIENTS WEIGHTS MEASURES METHOD Milk, nonfat, dry . . . 2 lb 8 oz . 83/4 cups . . Reconstitute milk and Soup and Soup and Gravy 11/4 cups Gravy base; add to bacon mi):- base, chicken (1/3—No. ture. Bring to a simmer. DO NOT 21/2 cn) BOIL AFTER MILK IS ADDED. Water, warm ....... 21/2 gal . . . Potatoes, white, . 21/8 qt . Stir potatoes rapidly into hot liq- instant (3/4—No. uid. Add salt, it needed. Stir until 10 cn) smooth. Salt (optional) ...... 1/2 cup . . . . Simmer 5 minutes. NOTE: I. In Step 1, 2 lb 4 oz dry onions A.P. Will yield 2 lb chopped onions. 2. In Step I, 4 oz (11/3 cups) dehydrated onions may be used. See Recipe No. A—ll. 3. In Step 3, 1/2 cup dehydrated parsley may be used. 4. One—D ladle may be used. See Recipe No. A—4. CREAM OF POTATO SOUP P- SOUPS No. 15 (Dehydrated Sliced Potatoes) YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Potatoes, white, 4 lb 6 oz . 101/2 qt . Combine potatoes, onions, water, dehydrated, salt, pepper, and Soup and Gravy slices base. Bring to a boil. Simmer 1 hour Onions, 2 cups. . . or until potatoes are mushy. dehydrated, crushed Water, warm ...... 5 gal . . . . Salt .............. 6 tbsp . . . Pepper, black ..... 1 tbsp . . . Soup and Gravy 1 cup base, chicken (1/3—No. 21/2 cn) (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Milk, nonfat, dry 3 lb 6 oz . 3 qt ..... 2. Stir milk into warm water. Blend well. Water, warm ...... 2 gal . . . . Butter or margarine 2 cups . . . 3. Stir milk and butter or margarine into soup. Reheat to serving temperature. DO NOT BOIL after adding milk. NOTE: 1. In Step 1, 3 lb (2%, qt) dry, chopped onions (3 lb 5 oz A.P.) may be used. 2. In Step 2, 1/2 cup dehydrated parsley may be added. VARIATION 1. CREAM OF POTATO SOUP (POTATOES, WHITE, FRESH): In Step 1, 19 1b (31/2 gal) potatoes, white, fresh, diced (23 lb 6 oz A.P.), may be used for dehydrated sliced potatoes; decrease water to 3% gal; follow remainder of Step. Follow Steps 2 and 3. P. SOUPS No. 16 CREAM OF POTATO SOUP (Instant Potatoes) YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup (9 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Bacon, raw, chopped Onions, dry, chopped Butter or margarine Pepper, black ...... Dill weed, whole (optional) 3cups 11/2qt 2 cups . . . 2 tsp ..... 2% tbsp . . .Sauté bacon until lightly browned; add onions and butter or margarine; continue cooking until onions are tender. . Add pepper and dill weed; mix well. ' 3ga1 . Add water; bring to a boil. (OVER) “INGREDIENTS WEIGHTS MEASURES METHOD Soup and gravy 17/8 cups . Reconstitute Soup and Gravy base, chicken (%—No. base, chicken with water and 21/2 cn) reserved mushroom liquid. Blend Water and 4 gal . . . . paste mixture into hot stock mix- mushroom liquid, ture, stirring constantly. hot . Add mushroom—onion mixture. Bring to a boil; reduce heat; sim- mer 15 minutes. Milk, nonfat, dry . . . 3 lb 4 oz . . Reconstitute milk. Add to stock .Water, warm ....... just before serving. . Heat to serving temperature. DO NOT BOIL. NOTE: 1. In Step 1, l4—No. 8Z cn canned mushrooms may be used. 2. In Step 2, 13 oz dry onions A.P. will yield 12 oz chopped onions. 3. In Step 2, 11/2 oz (1/3 cup plus 3 tbsp) dehydrated onions may be used. See Recipe No. A—ll. 4. One—D ladle may be used. See Recipe No. A—4. P. SOUPS No. 17 SPANISH SOUP (Dehydrated Onion Soup) YIELD: 100 Portions (6% Gallons) EACH PORTION: 1 Cup INGREDIENTS WEIGHTS MEASURES METHOD Soup, dehydrated, 2—No. 21/2 . Stir soup mix into boiling water. onion Water, boiling ...... Sausage, Italian, hot . Cook sausage until lightly (chopped) browned. Peppers, sweet, 11/2 cups . . Mix peppers, tomatoes, and bay ' fresh, chopped leaves with browned sausage. Tomatoes, canned, 2—No. 10 Add to soup mixture. crushed cn . Return soup mixture to a boil. Bay leaves ......... 2 leaves . Reduce heat. Cover; simmer 20 minutes. Remove bay leaves. CH—l (OVER) In Step 2, 4 lb pork sausage, crumbled, may be used. . In Step 2, 10 oz fresh sweet peppers A.P. will yield 8 oz chopped peppers. . In Step 3, 11/4 oz (1 cup) dehydrated green peppers (See Recipe No. A—l l) or 8 oz frozen, diced green peppers may be used. VARIATIONS . ONION SOUP: In Step 1, increase water to 61/4 gal. Omit Steps 2 and 3. In Step 4, simmer 20 minutes. . ONION CLAM GUMBO: Follow Step 1. Omit Step 2. In Step 3, omit all ingredients except tomatoes. Add 4 lb (3 qt) frozen cut okra and 6 1b (1 gal) canned minced clams. Follow Step 4. . MEXICAN ONION CORN SOUP: Follow Step I; increase water to 51/4 gal. Omit Steps 2 through 3. Use 13 lb 4 oz (2—No. 10 cn) canned Whole kernel corn. Drain; add corn to soup mixture. Add 14 oz (2—7 oz cn or 1/2—No. 21/2 cn) canned chopped pimientos, 2% tsp hot sauce. Stir to mix. Follow Step 4. P. SOUPS No. 18 TOMATO—VEGETABLE SOUP (Dehydrated) YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (8 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Soup, dehydrated, 4—No. 21/2 . Stir soup mix into boiling water. tomato—vegetable cn . Return soup mixture to a boil. with noodles Reduce heat. Cover; simmer 20 Water, boiling .‘ ..... 61/4 gal . . . minutes or until vegetables are tender. NOTE: One—D ladle may be used. See Recipe No. A—4. VARIATIONS 1. BEEF-NOODLE SOUP (DEHYDRATED): In Step 1, use 3 lb 9 oz (3—No. 21/2 cn) dehydrated beef—noodle soup. In Step 2, return soup mixture to a boil. Reduce heat; cover; simmer 10 minutes. CH-l I (OVER) 2. CHICKEN—NOODLE SOUP (DEHYDRATED): In Step 1, use 4 lb 12 oz (4—No. 21/2 cn) dehydrated chicken—noodle soup. Increase water to 6%. gal. In Step 2, return soup mixture to a boil. Reduce heat. Cover; simmer 7 minutes. . CHICKEN—NOODLE VEGETABL