Instructions: 1. COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER 3-4 HOURS OR UNTIL TENDER. DRAIN. COOL. REMOVE NETTING.

2. DICE COOKED TURKEY. SET ASIDE FOR USE IN STEP 7.

3. SAUTE ONIONS, CELERY AND GARLIC IN MELTED SHORTENING OR SALAD OIL UNTIL TENDER IN STOCK POT OR STEAM-JACKETED KETTLE.

4. ADD FLOUR, SALT, PEPPER, CURRY POWDER, GINGER, HOT SAUCE AND WORCESTER- SHIRE SAUCE TO VEGETABLE MIXTURE; STIR TO BLEND.

5. RECONSTITUTE SOUP AND GRAVY BASE IN WATER; ADD GRADUALLY TO VEGETABLES AND SPICES STIRRING CONSTANTLY. COOK UNTIL THICKENED, ABOUT 1 MINUTE.

6. ADD APPLES AND RAISINS. COOK 10 MINUTES OR UNTIL APPLES ARE TENDER.

7. ADD COCONUT AND TURKEY TO APPLE-VEGETABLE-SPICE MIXTURE. HEAT 20 MINUTES.

8. SERVE IMMEDIATELY.

NOTE:

1. IN STEP 3, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB ONIONS, DRY, CHOPPED, AND 8 LB 3 OZ FRESH CELERY A.P. WILL YIELD 6 LB CELERY, FRESH, CHOPPED.

NOTE:

2. IN STEP 6, 10 LB 4 OZ FRESH COOKING APPLES A.P. WILL YIELD 8 LB CHOPPED APPLES.

NOTE:

3. TWO-NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 3/4 CUP (

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