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 1/3 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 (actually used today!). Downloaded from G Internet, G Internet.