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Name: Turkey Ala King(Bnls)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 100
Cuisine: American
Ingredients: 6 ga Water; 5 lb CELERY FRESH; 1 3/4 c PIMENTOS 7 OZ; 1 lb PEPPER SWT GRN FRESH; 2 7/8 c MILK; DRY NON-FAT L HEAT; 1 lb Onions; 3 ga STOCK; TURKEY; 26 lb TURKEY BNLS RAW FZ; 3 3/4 qt WATER; WARM; 2 tb PEPPER BLACK 1 LB CN; 9 tb Salt; 2 1/2 lb SHORTENING; 3LB; 2 1/2 lb All Purpose Flour; 9 Bay Leaves

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INGREDIENTS

6 ga Water
5 lb CELERY FRESH
1 3/4 c PIMENTOS 7 OZ
1 lb PEPPER SWT GRN FRESH
2 7/8 c MILK; DRY NON-FAT L HEAT
1 lb Onions
3 ga STOCK; TURKEY
26 lb TURKEY BNLS RAW FZ
3 3/4 qt WATER; WARM
2 tb PEPPER BLACK 1 LB CN
9 tb Salt
2 1/2 lb SHORTENING; 3LB
2 1/2 lb All Purpose Flour
9 Bay Leaves

Servings

INSTRUCTIONS

1. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND BAY LEAVES. BRING TO A BOIL, REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL TENDER. 2. REMOVE TURKEY ; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5. 3. CUT MEAT INTO 1" PIECES. SET ASIDE FOR USE IN STEP 8. 4. RECONSTITUTE MILK; ADD TO STOCK; MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL. 5. COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH. 6. GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY. COOK UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY. 7. ADD PEPPER, ONIONS, & CELERY; BRING TO A BOIL, STIRRING CONSTANTLY. COOK UNTIL TENDER. 8. ADD PEPPER, ONIONS, CHICKEN AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY. HEAT TO SERVING TEMPERATURE. NOTE: 1. IN STEP 8, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONION AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY. NOTE: 2. IN STEP 8, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE REICPE NO. A01100. NOTE: 3. IN STEP 8, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 4. IN STEP 8, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 1 LB FROZEN DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 5. IN STEP 8, 2-7 OZ CN CANNED PIMENTOS MAY BE USED. NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: L14703 SERVING SIZE: 1 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

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Turkey Ala King(Bnls)

6 ga Water
5 lb CELERY FRESH
1 3/4 c PIMENTOS 7 OZ
1 lb PEPPER SWT GRN FRESH
2 7/8 c MILK; DRY NON-FAT L HEAT
1 lb Onions
3 ga STOCK; TURKEY
26 lb TURKEY BNLS RAW FZ
3 3/4 qt WATER; WARM
2 tb PEPPER BLACK 1 LB CN
9 tb Salt
2 1/2 lb SHORTENING; 3LB
2 1/2 lb All Purpose Flour
9 Bay Leaves

1.  PLACE TURKEY  IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT  AND  BAY LEAVES. BRING TO A BOIL, REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL TENDER.    2.  REMOVE TURKEY ; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.    3.  CUT MEAT INTO 1" PIECES.  SET ASIDE FOR USE IN STEP 8.    4.  RECONSTITUTE MILK; ADD TO STOCK; MIX THOROUGHLY. HEAT TO A SIMMER IN  STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL.    5.  COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH.    6.  GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY.  COOK UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY.    7.  ADD PEPPER, ONIONS, & CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.  COOK  UNTIL TENDER.    8.  ADD PEPPER, ONIONS, CHICKEN AND CELERY; BRING TO A BOIL, STIRRING  CONSTANTLY. HEAT TO SERVING TEMPERATURE.    NOTE:  1.  IN STEP 8, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED  ONION  AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.    NOTE:  2.  IN STEP 8, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE  REICPE NO. A01100.    NOTE:  3.  IN STEP 8, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB  CHOPPED PEPPERS.    NOTE:  4.  IN STEP 8, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE  RECIPE  NO. A-11) OR 1 LB FROZEN DICED, GREEN PEPPERS MAY BE USED.  THAW PEPPERS.    NOTE:  5.  IN STEP 8, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.    NOTE:  6.  ONE D LADLE MAY BE USED.  SEE RECIPE NO. A-4.    Recipe Number: L14703    SERVING SIZE: 1 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (320g)
Recipe Makes: 100 Servings

Calories: 202
Calories from Fat: 131 (65%)

Amt Per Serving		% DV

	Total Fat 14.5g	19 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1.7g
Cholesterol 8.6mg		3 %
Sodium 43.9mg		2 %
Potassium 209.1mg		6 %
Total Carbohydrate 15.4g		5 %
	Dietary Fiber 2g	8 %
	Sugars, other 13.4g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 202

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