Turkey pot pie (turkey bn

Yield: 100 Servings

Measure Ingredient
7¼ cup WATER; WARM
1½ quart WATER; BOILING
9 gallons WATER
3 gallons STOCK; TURKEY
26 pounds TURKEY BNLS RAW FZ
2 pounds BUTTER PRINT SURE
20 EGGS SHELL
1⅓ cup MILK; DRY NON-FAT L HEAT
4 pounds CARROTS FRESH
5 pounds PEAS FZ
1 pounds CELERY FRESH
4 pounds POTATOES FRENCH FZ
2 pounds FLOUR GEN PURPOSE 10LB
2¼ pounds FLOUR GEN PURPOSE 10LB
1 teaspoon SUGAR; GRANULATED 10 LB
1 cup SHORTENING; 3LB
14 teaspoons BAKING POWDER
1 tablespoon PEPPER BLACK 1 LB CN
9 BAY LEAVES
2 tablespoons SALT TABLE 5LB
5 teaspoons SALT TABLE 5LB
9 tablespoons SALT TABLE 5LB

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 425 F.

OVEN

1. COOK POTAOTES, CELERY AND CARROTS IN BOILING, SALTED WATER UNTIL TENDER.

DRAIN. SET ASIDE FOR USE IN STEP 6.

2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.

3. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO SOUP AND GRAVY BASE AND 3 GALLONS OF WATER, STIRRING TO PREVENT STICKING.

4. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING CONSTANTLY.

5. DICE TURKEY INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 6.

6. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE.

7. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN.

8. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY.

9. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID MIXTURE.

10. ADD SHORTENING OR SALAD OIL; MIX WELL.

11. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH PAN.

12. BAKE 20 TO 30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.

NOTE: 1. IN STEP 1, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED POTATOES, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED CARROTS

AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.

NOTE: 2. IN STEP 1, 5 ¼ OZ (⅓-NO. 2 ½ CN) CARROTS, DEHYDRATED, COMPRESSED OR 4 LB 5 OZ (⅔-NO. 10 CN) CANNED SLICED CARROTS, DRAINED OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN STEP 6.

NOTE: 3. IN STEP 3, 12 OZ (1 ¾ CUPS) SOUP AND GRAVY BASE, CHICKEN COMBINED

WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A01200. IN STEP 1, OMIT SALT.

NOTE: 4. IN STEP 6, 1 LB 3 OZ (1-NO. 2 ½ CN) PEAS, DEHYDRATED, COMPRESSED OR 4 LB 15 OZ (¾-NO. 10 CN) CANNED PEAS, DRAINED MAY BE USED.

NOTE: 5. IN STEP 11, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIOAL FLOUR.

NOTE: 6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 8 THROUGH 12. PREPARE ½ RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT.

NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

A02500.

Recipe Number: L15003

SERVING SIZE: 1 CUP PLUS

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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