Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6 gallons | WATER |
| 1½ gallon | STOCK; CHICKEN |
| 45 pounds | TURKEY BNLS RAW FZ |
| 8 pounds | CELERY FRESH |
| 6 pounds | CABBAGE WHITE FRESH |
| 12 pounds | ONIONS DRY |
| 6½ pounds | BEANS SPROUTS #10 |
| 1 pounds | STARCH EDIBLE CORN |
| 4½ pounds | NOODLE CHOW MEIN #10 |
| 3 cups | SHORTENING; 3LB |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
| 9 \N | BAY LEAVES |
| 2 tablespoons | GINGER GROUND |
| 2 cups | SOY SAUCE |
| 9 tablespoons | SALT TABLE 5LB |
1. THAW TURKEY.
2. 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).
3. REMOVE TURKEY; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 6.
4. CUT INTO 1" PIECES. SET ASIDE FOR USE IN STEP 6.
5. SAUTE ONIONS, CELERY AND CABBAGE IN SHORTENING OR SALAD OIL 5 MINUTES.
6. ADD TURKEY AND SAUTEED VEGETABLES TO STOCK; COVER; SIMMER 10 MINUTES.
7. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 10. RESERVE LIQUID FOR USE IN STEP 8.
8. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES.
9. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY.
COOK
5 TO 8 MINUTES OR UNTIL THICKENED.
10. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
11. SERVE 1 CUP (2-NO. 8 SCOOP) CHOW MEIN OVER ⅓ 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, .