6 ga WATER
1 1/2 ga STOCK; CHICKEN
45 lb TURKEY BNLS RAW FZ
8 lb CELERY FRESH
6 lb CABBAGE WHITE FRESH
12 lb ONIONS DRY
6 1/2 lb BEANS SPROUTS #10
1 lb STARCH EDIBLE CORN
4 1/2 lb NOODLE CHOW MEIN #10
3 c  SHORTENING; 3LB
2 ts PEPPER BLACK 1 LB CN
9    BAY LEAVES
2 tb GINGER GROUND
2 c  SOY SAUCE
9 tb 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 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

SERVING SIZE: 1 CUP