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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

12 lb CELERY FRESH
1 1/2 lb LEMON FRESH
4 lb LETTUCE FRESH
1 1/2 c ONIONS DRY
1 tb PEPPER BLACK 1 LB CN
1 1/2 lb RELISH PICKLE SWEET
1 1/2 qt SALAD DRESSING #2 1/2
3 tb SALT TABLE 5LB

INSTRUCTIONS

23 1/2 lb -
1.  DRAIN CANNED CHICKEN; DICE INTO 1-INCH PIECES. COVER; PLACE IN
REFRIGERATOR TO CHILL.
2.  ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGLY.
3.  ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT
THOROUGLY. COVER; REFRIGERATE UNTIL READY TO SERVE.
4.  PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP) CHICKEN
SALAD JUST BEFORE SERVING.
NOTE:  1.  IN STEP 2:  16 LB 7 OZ FRESH CELERY A.P. WILL YIELD 12 LB
CHOPPED
CELERY. 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS.
NOTE:  2.  IN STEP 3, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP
JUICE.
NOTE:  3.  IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
Recipe Number: L15101
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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