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.

SERVING SIZE: 1 CUP

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