| 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.
A Message from our Provider:
“Been taken for granted? Imagine how God feels”