Title: Baked Turkey and Noodles
Categories:
Yield: 100 Servings

3 3/4 qt WATER; WARM
3 1/2 ga WATER; BOILING
2 ga WATER
8 13/16 lb - QUANTITY ERROR18 13/16
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 1/4 c SOUP GRAVY BASE CHICKEN
1 1/2 lb SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
3 tb SALT TABLE 5LB
2 tb SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
:

1. CUT TURKEY INTO 1 INCH PIECES.

2. 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 7.

3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

4. USE SOUP AND GRAVY BASE, CHICKEN FOR STOCK. SEE RECIPE NO. A01200.

5. RECONSTITUTE MILK.

6. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK
UNTIL SMOOTH AND THICKENED.

7. ADD TURKEY. MIX THOROUGHLY. POUR ABOUT 2 GAL SAUCE OVER NOODLES IN
EACH
PAN.

8. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE EQUAL AMOUNT
OVER TURKEY AND NOODLES IN EACH PAN.

9. BAKE 30 MINUTES OR UNTIL BROWNED.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: L14403

SERVING SIZE: 1 CUP (8 1

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.