Servings: 100 Portions
Portions: 1 Cup Each
18 lb. 2 oz (10-29 oz can) turkey, canned
6 gallon water
4 2/3 tablespoon (3 oz) salt
9 bay leaves
3 cups (1 lb 8 oz) shortening, melted or salad oil
3 gallon (12 lb) onions, dry, sliced (1/2-inch)
2 gallon (8 lb) celery, fresh, 1-inch pieces cut diagonally
2-1/2 gallon cabbage, fresh, coarsely cut
3/4 cup (6 oz) soup and gravy base, chicken
1-1/2 gallon water
3 quart (6 lb 8 oz or 1-No. 10 can) bean sprouts, canned
3-1/4 cups (1 lb) starch, corn
variable salt, season to taste
2 tablespoon ginger, ground
2 teaspoon pepper, black
2 cups soy sauce
1/2 cup molasses
4 lb 8 oz (3-No. 10 can) noodles, chow mein
Cut turkey into 1-inch pieces. Set aside.
Sauté onions, celery, and cabbage in shortening or salad oil for 5 minutes. Combine chicken soup and gravy base and 1-1/2 gallon water for stock. Add turkey and sauté ed vegetables to stock; cover; simmer 10 minutes. Drain bean sprouts; set aside. Reserve liquid; set aside. Combine reserved bean sprout liquid with cornstarch to make a smooth paste; salt to taste, ginger, pepper, soy sauce, and molasses. Add liquid mixture slowly to hot meat mixture, stirring constantly. Cook 5 to 8 minutes or until thickened. Add bean sprouts; mix well; bring to a simmer. Serve 1 cup chow mein over 1/3 cup noodles.
NOTE:
In Step 5: 13 lb 5 oz dry onions AP. will yield 12 lb sliced onions.
11 lb fresh celery A.P. will yield 8 lb celry pieces.
7 lb 8 oz fresh cabbage A.P. will yield 6 lb cabbage coarsely cut.
6-No. 303 can canned bean sprouts may be used.