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, .

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