INGREDIENTS

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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