| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER; WARM |
| 3 1/2 | ga | WATER; BOILING |
| 2 | ga | WATER QUANTITY ERROR18 13/16 |
| 2 | c | CHEESE CHEDDER |
| 1 | c | BUTTER PRINT SURE |
| 2 7/8 | c | MILK; DRY NON-FAT L HEAT |
| 4 | lb | NOODLE EGGS 5LB |
| 1 | lb | BREAD SNDWICH 22OZ #51 |
| 1 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/4 | c | SOUP GRAVY BASE CHICKEN |
| 1 1/2 | lb | SHORTENING; 3LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 3 | tb | SALT TABLE 5LB |
| 2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN : 1. CUT TURKEY INTO 1 INCH PIECES. 2. COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN. PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 7. 3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH. 4. USE SOUP AND GRAVY BASE, CHICKEN FOR STOCK. SEE RECIPE NO. A01200. 5. RECONSTITUTE MILK. 6. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED. 7. ADD TURKEY. MIX THOROUGHLY. POUR ABOUT 2 GAL SAUCE OVER NOODLES IN EACH PAN. 8. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE EQUAL AMOUNT OVER TURKEY AND NOODLES IN EACH PAN. 9. BAKE 30 MINUTES OR UNTIL BROWNED. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. 2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: L14403 SERVING SIZE: 1 CUP (8 1 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”