INGREDIENTS

INSTRUCTIONS

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top.  Use one pan for each six
servings or one-fourth of the recipe.  Do not line pans for food to  be
served without freezing.  Soften gelatin in cold wataer.  Heat coup.
Add gelatin to soup.  Stir  until gelatin is dissolved.  Add turkey,
vegetables, and salad  dressing. Mix gently.  Pour one-fourth of
mixture into each pan.  Chill until firm.  TO SERVE WITHOUT FREEZING:
Serve on crisp salad greens.  TO FREEZE:  Complete wrapping by pulling
paper up over top of food.  Put edges of wrap together and fold several
times so paper lies  directly on top of food.  Fold ends of freezer
wrap over the top and  seal with freezer tape.  Label with name of
food, date of freezing,  and last date the food should be used for best
eating quality (about  6 months). Freeze immediately for 10 to 12 hours
before removing  packages from the pans.  TO THAW FROZEN SALAD:  Remove
freezer wrap.  Place food in baking  pan. Thaw in refrigerator for
about 24 hours.  Serve on crisp salad  greens. Posted to MC-Recipe
Digest V1 #184  Date: Mon, 05 Aug 1996 11:23:47 -0500  From: "R.
Winters" <rosie@iadfw.net> Serving Ideas : Crisp salad  greens  NOTES :
This recipe is for 24 servings (about 2/3 cups each).  Directions= are
given for dividing the prepared food into four parts  of six servings=
each.  One part may be completely cooked and served  at the time of=
preparation.  The remaining parts may be frozen.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 286
Calories From Fat: 169
Total Fat: 19.1g
Cholesterol: 61.5mg
Sodium: 713.6mg
Potassium: 208.8mg
Carbohydrates: 15.7g
Fiber: 2.1g
Sugar: 1.3g
Protein: 14.6g