INGREDIENTS

INSTRUCTIONS

THAW TURKEY. PLACE TURKEY IN STEAM-JACKETED KETTLE OR STOCK POT;  COVER
WITH WATER; ADD SALT AND BAY LEAVES.  BRING TO A BOIL; REDUCE  HEAT;
SIMMER 3-4 HOURS OR UNTIL TENDER (180F). REMOVE TURKEY; STRAIN  STOCK;
RESERVE STOCK FOR USE IN STEP 6. CUT INTO 1" PIECES. SET ASIDE  FOR USE
IN STEP 6. SAUTE ONIONS, CELERY AND CABBAGE IN SHORTENING OR  SALAD OIL
5 MINUTES. ADD TURKEY AND SAUTEED VEGETABLES TO STOCK;  COVER; SIMMER
10 MINUTES. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN  STEP 10. RESERVE
LIQUID FOR USE IN STEP 8. COMBINE RESERVED BEAN  SPROUT LIQUID WITH
CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER,  PEPPER, SOY SAUCE AND
MOLASSES. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT  MIXTURE, STIRRING
CONSTANTLY. COOK 5 TO 8 MINUTES OR UNTIL THICKENED.  ADD BEAN SPROUTS;
MIX WELL; BRING TO A SIMMER. SERVE 1 CUP (2-NO. 8  SCOOP) CHOW MEIN
OVER 1/3 CUP NOODLES.  NOTE:  1.  IN STEP 5:  13 LB 5 OZ DRY ONIONS
A.P. WILL YIELD 12 LB  SLICED ONIONS. 11 LB FRESH CELERY A.P. WILL
YIELD 8 LB CELERY PIECES.  7 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 6 LB
CABBAGE COARSELY CUT.  NOTE:  2.  IN STEP 5, 1 LB 8 OZ (2 QT)
DEHYDRATED ONIONS MAY BE USED.  SEE RECIPE NO. A-11.  NOTE:  3.  IN
STEP 7, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED.  NOTE:  4.  TWO
NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.  NOTE:  5.  CHICKEN CHOW
MEIN MAY BE SERVED OVER HOT RICE (SEE RECIPE  NO. E-5) OMIT STEP 11.
Recipe Number: L16002  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.

A Message from our Provider:

“Does it hurt when people don’t trust you? Imagine how God feels”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 106
Calories From Fat: 63
Total Fat: 7g
Cholesterol: 5.2mg
Sodium: 918.3mg
Potassium: 246.4mg
Carbohydrates: 8.7g
Fiber: 1.6g
Sugar: 4g
Protein: 2.6g