| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER; WARM |
| 6 | ga | WATER |
| 3 | ga | STOCK; TURKEY |
| 45 | lb | TURKEY BNLS RAW FZ |
| 2 7/8 | c | MILK; DRY NON-FAT L HEAT |
| 5 | lb | CELERY FRESH |
| 1 3/4 | c | PIMENTOS 7 OZ |
| 1 | lb | ONIONS DRY |
| 1 | lb | PEPPER SWT GRN FRESH |
| 2 1/2 | qt | FLOUR GEN PURPOSE 10LB |
| 1 1/4 | qt | SHORTENING; 3LB |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 9 | BAY LEAVES | |
| 9 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL TENDER. 2. REMOVE TURKEY STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 4. 3. CUT MEAT INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 8. 4. RECONSTITUTE MILK; ADD TO STOCK; MIX THOROGHLY. HEAT TO A SIMMER IN STEAM JACKETED KETTLE OR STOCK POT. DO NOT BOIL. 5. COMBINE SHORTENING AND FLOUR; MIX UNTIL SMOOTH. 6. GRADUALLY ADD FLOUR MIXTURE TO MILK STOCK, STIRRING CONSTANTLY. COOK UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY. 7. ADD PEPPER, ONIONS, AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY. 8. ADD TURKEY, PEPPERS AND PIMENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE. NOTE: 1. IN STEP 7, 1 LB 2 OZ DRY ONIONS A. P. WILL YIELD 1LB CHOPPED ONIONS AND 6LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY. NOTE 2. IN STEP 7, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE # A01100. NOTE: 3. IN STEP 7, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 4. IN STEP 8, 2.5 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS SEE RECIPE # A01100. NOTE: 5. IN STEP 8, 2-7 OZ CN CANNED PIMENTOS MAY BE USED. NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE # A00400. Recipe Number: L14704 SERVING SIZE: 1 CUP (8 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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