Turkey salad (turkey bnls
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9½ | gallon | WATER |
| 31 | pounds | TURKEY BNLS RAW FZ |
| 14 | pounds | CELERY FRESH |
| 1½ | pounds | LEMON FRESH |
| 4 | pounds | LETTUCE FRESH |
| 1½ | cup | ONIONS DRY |
| 1 | tablespoon | PEPPER BLACK 1 LB CN |
| 1½ | pounds | RELISH PICKLE SWEET |
| 9 | BAY LEAVES | |
| 1½ | quart | SALAD DRESSING #2 1/2 |
| ⅓ | cup | SALT TABLE 5LB |
| 3 | tablespoons | SALT TABLE 5LB |
Directions
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, .