INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                   TEMPERATURE:  350 F.
OVEN
  :
1.  WASH TURKEY THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
DRAIN
WELL.
2.  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.
3.  REMOVE TURKEY.  REMOVE BAY LEAVES.  STRAIN; RESERVE STOCK FOR USE IN
STEP 7.
4.  REMOVE TURKEY FROM BONES; CUT TURKEY INTO 1 INCH 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 ABOUT 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 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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