Jellied turkey-vegetable salad

Yield: 24 Servings

Measure Ingredient
¼ cup Unflavored gelatin
1 cup Cold water
42 ounces Cream of celery soup, condensed; 4 (10 1/2-oz) cans
2½ pounds Cooked turkey, finely diced; (8 cups)
40 ounces Frozen mixed vegetables; cooked
2 cups Salad dressing

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.

Soften gelatin in cold wataer. Heat coup. Add gelatin to soup. Stir until gelatin is dissolved. Add turkey, vegetables, and salad dressing.

Mix gently. Pour one-fourth of mixture into each pan. Chill until firm.

TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.

TO FREEZE: Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.

TO THAW FROZEN SALAD: Remove freezer wrap. Place food in baking pan. Thaw in refrigerator for about 24 hours. Serve on crisp salad greens.

Posted to MC-Recipe Digest V1 #184 Date: Mon, 05 Aug 1996 11:23:47 -0500 From: "R. Winters" <rosie@...>

Serving Ideas : Crisp salad greens NOTES : This recipe is for 24 servings (about ⅔ cups each). Directions= are given for dividing the prepared food into four parts of six servings=

each. One part may be completely cooked and served at the time of=

preparation. The remaining parts may be frozen.

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