| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
qt |
WATER; WARM |
| 6 |
ga |
WATER |
| 3 |
ga |
STOCK; TURKEY |
| 45 |
lb |
TURKEY BNLS RAW FZ |
| 2 7/8 |
c |
MILK; DRY NON-FAT L HEAT |
| 5 |
lb |
CELERY FRESH |
| 1 3/4 |
c |
PIMENTOS 7 OZ |
| 1 |
lb |
ONIONS DRY |
| 1 |
lb |
PEPPER SWT GRN FRESH |
| 2 1/2 |
qt |
FLOUR GEN PURPOSE 10LB |
| 1 1/4 |
qt |
SHORTENING; 3LB |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 9 |
|
BAY LEAVES |
| 9 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND
BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL
TENDER.
2. REMOVE TURKEY STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 4.
3. CUT MEAT INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 8.
4. RECONSTITUTE MILK; ADD TO STOCK; MIX THOROGHLY. HEAT TO A SIMMER IN
STEAM JACKETED KETTLE OR STOCK POT. DO NOT BOIL.
5. COMBINE SHORTENING AND FLOUR; MIX UNTIL SMOOTH.
6. GRADUALLY ADD FLOUR MIXTURE TO MILK STOCK, STIRRING CONSTANTLY. COOK
UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY.
7. ADD PEPPER, ONIONS, AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.
8. ADD TURKEY, PEPPERS AND PIMENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE.
NOTE: 1. IN STEP 7, 1 LB 2 OZ DRY ONIONS A. P. WILL YIELD 1LB CHOPPED
ONIONS AND 6LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.
NOTE 2. IN STEP 7, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE # A01100.
NOTE: 3. IN STEP 7, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED PEPPERS.
NOTE: 4. IN STEP 8, 2.5 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS SEE
RECIPE # A01100.
NOTE: 5. IN STEP 8, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.
NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE # A00400.
Recipe Number: L14704
SERVING SIZE: 1 CUP (8
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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