Instructions: 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

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.

SERVING SIZE: 1 CUP (8 1

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