Recipes for a Crowd

1 Lightly spray steam-jacketed kettle or stockpot with non-stick spray. Add onions, pepper, thyme, and bay leaves. Stir-cook 5
minutes until onions are tender.
2 Add broth, potatoes, carrots and celery. Bring to a boil. Cover; reduce heat; simmer 15 minutes or until potatoes are almost tender.
Remove bay leaves.
3 Blend flour and cold water together; stir to make a slurry. Add slurry vegetable mixture stirring constantly. Bring to boil. Cover;
reduce heat; simmer 8 to 10 minutes or until thickened, stirring frequently to prevent sticking.
4 Fold in chicken and peas. Bring to a boil. Cover; reduce heat; simmer 5 to 10 minutes.
5 Pour 1-1/3 gallons of mixture into each ungreased pan.
6 For batter topping, sift together flour, sugar, baking powder, and salt into mixer bowl.
7 Reconstitute milk in warm water. Combine milk, egg whites and margarine or butter. Add to dry ingredients; mix at low speed
until dry ingredients are moistened, about 30 seconds. Do not overmix.
8 Pour 3-1/4 cups of batter evenly over top of chicken mixture in each pan.
9 Using a convection oven, bake 20 to 25 minutes at 400 F. or until lightly browned on low fan, open vent. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
10 Cut 3 x 6. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 3, 8 lbs 8 oz drained sliced carrots (13 lb 2 oz, 2-No. 10 cn A.P.) or 8 lbs frozen carrots may be used per 100 portions. Add
carrots to sauce in Step 5.
2 In Step 9, batter will be very thin. Do not add additional flour. If prepared in advance, refrigerate at 41 F. or lower until ready to use.
3 Baking powder biscuits may be used for topping. Omit Steps 7 through 9. Prepare Recipe No. D 001 00 or D 001 01; place 18 biscuits
over top of hot mixture in each pan. Bake 10 to15 minutes or until biscuits are lightly browned.