Baked Turkey and Rice
INGREDIENTS:
3 3/4 qt WATER; WARM
3 1/2 ga WATER; BOILING
9 ga WATER
2 ga STOCK; TURKEY
26 lb TURKEY BNLS RAW FZ
2 c CHEESE CHEDDER
1 c BUTTER PRINT SURE
2 7/8 c 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
1 1/2 lb 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
26 lb TURKEY BNLS RAW FZ
2 c CHEESE CHEDDER
1 c BUTTER PRINT SURE
2 7/8 c 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
1 1/2 lb 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. THAW TURKEY.
2. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT, AND BAYLEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 3 TO 4 HOURS OR UNTIL TENDER.
3. REMOVE TURKEY. REMOVE BAY LEAVES. STRAIN; RESERVE STOCK FOR USE IN STEP 7.
4. REMOVE TURKEY; CUT TURKEY INTO 1" 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 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 & 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: L14404
SERVING SIZE: 1 CUP (8 1
1. THAW TURKEY.
2. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT, AND BAYLEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 3 TO 4 HOURS OR UNTIL TENDER.
3. REMOVE TURKEY. REMOVE BAY LEAVES. STRAIN; RESERVE STOCK FOR USE IN STEP 7.
4. REMOVE TURKEY; CUT TURKEY INTO 1" 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 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 & 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: L14404
SERVING SIZE: 1 CUP (8 1