Name: Chicken Salad
Ingredients: 9 1/2 ga WATER; 60 lb CHICKEN;WHOLE FZ; 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; 9 BAY LEAVES; 1 1/2 qt SALAD DRESSING #2 1/2; 3 tb SALT TABLE 5LB; 1/3 c SALT TABLE 5LB

Some of you have never preached on election since you were ordained. “These things,” you say, “are offensive.” And so you would rather offend God than offend man. But you reply, “These things will not be practical.” I do think that the climax of all man’s blasphemy is centered in that utterance. Tell me that God put a thing in the Bible that I am not to preach! You are finding fault with my God. But you say, “It will be dangerous.” What! God's truth dangerous? I should not like to stand in your shoes when you have to face your Maker on the Day of Judgment after such an utterance as that.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

9 1/2	ga	WATER
60	lb	CHICKEN;WHOLE FZ
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
9		BAY LEAVES
1 1/2	qt	SALAD DRESSING #2 1/2
3	tb	SALT TABLE 5LB
1/3	c	SALT TABLE 5LB

INSTRUCTIONS

1.  WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
DRAIN WELL.  REMOVE EXCESS FAT.
2.  PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT,
AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 1/2 HOURS OR UNTIL
DONE (180 F.).
3.  REMOVE CHICKEN. REMOVER MEAT FROM BONES; CUT INTO 1/2 TO 1 INCH PIECES.
COVER; PLACE IN REFRIGERATOR TO CHILL.
4.  ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGHLY.
5.  ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT
THOROUGHLY. COVER; REFRIGERATE UNTIL READY TO SERVE.
6.  PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP) CHICKEN
SALAD JUST BEFORE SERVING.
NOTE:  1.  IN STEP 4:  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 5, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP
JUICE
NOTE:  3.  IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
Recipe Number: L15100
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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