200 Servings:
6 c. butter or margarine
6 c. flour
8 qt. chicken broth
12 c. milk
4 c. chopped celery
12 cans pimiento
12 Tbsp. salt
72 eggs
12 qt. cracker or bread crumbs
18 Tbsp. lemon juice
12 hens or boned chicken
100 Servings:
3 c. butter or margarine
3 c. flour
4 qt. chicken broth
6 c. milk
2 c. chopped celery
6 cans pimiento
6 Tbsp. salt
36 eggs
6 qt. cracker or bread crumbs
9 Tbsp. lemon juice
6 or 7 hens or boned chicken
50 Servings:
1 1/2 c. butter or margarine
1 1/2 c. flour
2 qt. chicken broth
3 c. milk
1 c. chopped celery
3 cans pimiento
3 Tbsp. salt
18 eggs
3 qt. cracker or bread crumbs
4 1/2 Tbsp. lemon juice
3 or 4 hens or boned chicken
Melt butter, add flour and blend; add chicken broth slowly, stirring
constantly; add milk and blend
making a smooth white sauce. Combine all ingredients with white
sauce and mix well. Pack into
greased loaf pans, bake at 300 degrees until knife comes out clean.
Cool slightly before cutting.
Serve with gravy or mushroom sauce (8 or 9 cans mushroom soup and
milk).
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