Yield: 100 Servings
| Measure | Ingredient |
|---|
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, .