Name: Baked Turkey and Noodles
Ingredients: 3 3/4 qt WATER; WARM; 3 1/2 ga WATER; BOILING; 9 ga WATER; 2 ga STOCK; TURKEY; 26 lb TURKEY BNLS RAW FZ; 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 1/2 lb SHORTENING; 3LB; 1 tb PEPPER BLACK 1 LB CN; 9 BAY LEAVES; 3 tb SALT TABLE 5LB; 2 tb SALT TABLE 5LB; 9 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			100	Servings

INGREDIENTS

3 3/4	qt	WATER; WARM
3 1/2	ga	WATER; BOILING
9	ga	WATER
2	ga	STOCK; TURKEY
26	lb	TURKEY BNLS RAW FZ
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 1/2	lb	SHORTENING; 3LB
1	tb	PEPPER BLACK 1 LB CN
9		BAY LEAVES
3	tb	SALT TABLE 5LB
2	tb	SALT TABLE 5LB
9	tb	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                 TEMPERATURE:  350 F. OVEN
  :
1.  THAW TURKEY.
2.  PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT,
AND
BAYLEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 3 TO 4 HOURS OR UNTIL
TENDER.
3.  REMOVE TURKEY. REMOVE BAY LEAVES. STRAIN; RESERVE STOCK FOR USE IN
STEP 7.
4.  REMOVE TURKEY; CUT TURKEY INTO 1" PIECES.  SET ASIDE FOR USE IN STEP
10.
5.  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.
6.  BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
7.  GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO STOCK, STIRRING
CONSTANTLY;
HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT
STICKING.
8.  RECONSTITUTE MILK.
9.  ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK
UNTIL SMOOTH AND THICKENED.
10. ADD TURKEY.   MIX THOROUGHLY.  POUR 2 GAL SAUCE OVER NOODLES IN EACH
PAN.
11. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE.  SPRINKLE 3 CUPS OVER
TURKEY AND NOODLES IN EACH PAN.
12. 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 & 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: L14404
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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