Baked Turkey and Noodles
INGREDIENTS:
3 3/4 qt WATER; WARM
3 1/2 ga WATER; BOILING
9 ga WATER
2 ga STOCK; TURKEY
45 lb TURKEY BNLS RAW FZ
2 c CHEESE CHEDDER
1 c BUTTER PRINT SURE
13 oz MILK; DRY NON-FAT L HEAT
4 lb NOODLE EGGS 5LB
1 lb BREAD SNDWICH 22OZ #51
1 3/4 lb FLOUR GEN PURPOSE 10LB
3 c SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
9 BAY LEAVES
3 tb SALT TABLE 5LB
2 tb SALT TABLE 5LB
9 tb SALT TABLE 5LB
3 3/4 qt WATER; WARM
3 1/2 ga WATER; BOILING
9 ga WATER
2 ga STOCK; TURKEY
45 lb TURKEY BNLS RAW FZ
2 c CHEESE CHEDDER
1 c BUTTER PRINT SURE
13 oz MILK; DRY NON-FAT L HEAT
4 lb NOODLE EGGS 5LB
1 lb BREAD SNDWICH 22OZ #51
1 3/4 lb FLOUR GEN PURPOSE 10LB
3 c SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
9 BAY LEAVES
3 tb SALT TABLE 5LB
2 tb SALT TABLE 5LB
9 tb SALT TABLE 5LB
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
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