| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER, WARM |
| 3 1/2 | gl | WATER, BOILING |
| 9 | gl | WATER |
| 2 | gl | STOCK, TURKEY |
| 45 | lb | TURKEY BNLS RAW FZ |
| 2 | c | CHEESE CHEDDER |
| 1 | c | BUTTER PRINT SURE |
| 13 | oz | 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 |
| 3 | c | SHORTENING, 3LB |
| 1 | T | PEPPER BLACK 1 LB CN |
| 9 | BAY LEAVES | |
| 3 | T | SALT TABLE 5LB |
| 2 | T | SALT TABLE 5LB |
| 9 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN : WASH TURKEY THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT, AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 2 HOURS OR UNTIL TENDER. REMOVE TURKEY. REMOVE BAY LEAVES. STRAIN; RESERVE STOCK FOR USE IN STEP 7. REMOVE TURKEY FROM BONES; CUT TURKEY INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 10. 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 10. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH. GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING. RECONSTITUTE MILK. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED. ADD TURKEY. MIX THOROUGHLY. POUR ABOUT 2 GAL SAUCE OVER NOODLES IN EACH PAN. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 3 CUPS OVER TURKEY AND NOODLES IN EACH PAN. BAKE 30 MINUTES OR UNTIL BROWNED. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEPS 3 AND 4, REFRIGERATE STOCK AND TURKEY IF NOT USED IMMEDIATELY. 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. 3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: L14400 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.
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“God doesn’t call the qualified, He qualifies the called.”
Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 59
Total Fat: 6.5g
Cholesterol: 8.7mg
Sodium: 992.9mg
Potassium: 12.3mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: <1g
Protein: <1g