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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