| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 9 1/2 |
ga |
WATER |
| 31 |
lb |
TURKEY BNLS RAW FZ |
| 14 |
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 |
| 1/3 |
c |
SALT TABLE 5LB |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. THAW TURKEY. SIMMER 3-4 HOURS.
2. DICE TURKEY INTO 1-INCH PIECES.
3. ADD CELERY, PICKLES AND ONIONS TO TURKEY; MIX THOROUGHLY.
4. ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT
THOROUGHLY. COVER; REFRIGERATE UNTIL READY TO SERVE.
5. 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: L15102
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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