Name: Turkey Ala King(Bnls)
Ingredients: 3 3/4 qt WATER; WARM; 6 ga WATER; 3 ga STOCK; TURKEY; 26 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 lb FLOUR GEN PURPOSE 10LB; 2 1/2 lb SHORTENING; 3LB; 2 tb PEPPER BLACK 1 LB CN; 9 BAY LEAVES; 9 tb SALT TABLE 5LB

You must remember we are all creatures of imitation: precept may teach us, but it is example that draws us. There is that in us all, that we are always disposed to catch the ways of those with whom we live; and the more we like them, the stronger does the disposition grow. Without our being aware of it, they influence our tastes and opinions; we gradually give up what they dislike, and take up what they like, in order to become closer friends with them. And, worst of all, we catch their ways in things that are wrong far quicker than in things that are right. Health, unhappily, is not contagious, but disease is. It is far easier to catch a chill than to impart a warmth; and to make each other's religion dwindle away, than grow and prosper.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

3 3/4	qt	WATER; WARM
6	ga	WATER
3	ga	STOCK; TURKEY
26	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	lb	FLOUR GEN PURPOSE 10LB
2 1/2	lb	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 5.
3.  CUT MEAT INTO 1" PIECES.  SET ASIDE FOR USE IN STEP 8.
4.  RECONSTITUTE MILK; ADD TO STOCK; MIX THOROUGHLY. HEAT TO A SIMMER IN
STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL.
5.  COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH.
6.  GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY.
COOK UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY.
7.  ADD PEPPER, ONIONS, & CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.
COOK
UNTIL TENDER.
8.  ADD PEPPER, ONIONS, CHICKEN AND CELERY; BRING TO A BOIL, STIRRING
CONSTANTLY. HEAT TO SERVING TEMPERATURE.
NOTE:  1.  IN STEP 8, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONION
AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.
NOTE:  2.  IN STEP 8, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
REICPE NO. A01100.
NOTE:  3.  IN STEP 8, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED PEPPERS.
NOTE:  4.  IN STEP 8, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE
RECIPE
NO. A-11) OR 1 LB FROZEN DICED, GREEN PEPPERS MAY BE USED.  THAW PEPPERS.
NOTE:  5.  IN STEP 8, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.
NOTE:  6.  ONE D LADLE MAY BE USED.  SEE RECIPE NO. A-4.
Recipe Number: L14703
SERVING SIZE: 1 CUP
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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