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Page 42 text:
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Page 41 text:
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nn , not 4lb8oz 1 cu 96 culbs 4 5 tbsp 9 tbsp ' 1 gal 1 gal 6lb8oz a 20 lb 4 gal Water, boiling Peas, Frozen Method 2lb8oz 2 gal 1-2Vz lb pkg 1. Dredge meat in seasoned flourg shake off excess. Place an equal quantity of meat in each roasting an 2. Cook in oven about 30 minutes or until browned on all sides. 5. Add 2 qts water to each pan. Cover. C k 1-V h 4 oo 2 ours longer or until tender . Add onions, carrots, and potatoes to waterg cook about 20 min. 5, Add peas to vegetables, continue cooking 15 minutes. Add ve etables and cooking liquid equally to meat in each pan. Stir, Heat to serving temperature 6. g YIELDS: 100 Portions Pineapple Chicken Ingredients Chicken, broiler-fryer cut-up Monosodium glutamate Soy sauce Salt Sugar, Granulated Flour, wheat, hard Pineapple, canned crushed Method Weights 50 lb 5 Oz 4 oz 2 lb 4 oz 6 lb 12 oz Measures 2 tbsp 2 cup V2 cup V2 cup 2 qt 5 qt 1. Wash chicken thoroughly under running water. Drain well. 2. Sprinkle cut side of chicken with monosodium glutamate. 5. Combine 1 cup soy sauce, salt and sugarg spread on chicken pieces. 4. Dip chicken in flour. 5 . Fry l0 minutes. 6. Place chicken, skin side up, in pans. 7. Combine sauce and pineapple, spread about IV: qt over top of chicken in each pan Cover pans It Bake 155 intra of until chicken is tender. Yustnsr we Fatima
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Page 43 text:
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