| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
INSTRUCTIONS
1. DRAIN TUREKY; DICE INTO 1-INCH PIECES. 2. ADD CELERY, PICKLES AND ONIONS TO TURKEY; MIX THOROUGHLY. 3. ADD LEMON JUICE, SALAD DRSSING, SALT AND PEPPER; MIX LIGHTLY BUT THOROUGHLY. COVER; REFRIGERATE UNTIL READY TO SERVE. 4. PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP) TURKEY 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: L15104 SERVING SIZE: 100 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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