Recipe - Chicken Salad (Chicken Cn

23 One half pound
12 pound CELERY FRESH
1 One half pound LEMON FRESH
4 pound LETTUCE FRESH
1 One half cup ONIONS DRY
1 tablespoon PEPPER BLACK 1 LB CN
1 One half pound RELISH PICKLE SWEET
1 One half qt SALAD DRESSING #2 1/2
3 tablespoon SALT TABLE 5LB

1. DRAIN CANNED CHICKEN; DICE INTO 1INCH PIECES. COVER; PLACE IN
REFRIGERATOR TO CHILL.

2. ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGLY.

3. ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT
THOROUGLY. COVER; REFRIGERATE UNTIL READY TO SERVE.

4. PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2NO. 8 SCOOP) CHICKEN
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: L15101

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.