Recipe - Jellied Turkey-Vegetable Salad

One fourth cup Unflavored gelatin
1 cup Cold water
42 ounce Cream of celery soup,
condensed; 4 (10 1/2oz)
cans
2 One half pound Cooked turkey, finely
minced ; (8 cups)
40 ounce Frozen mixed vegetables;
cooked
2 cup Salad dressing

Line four 8x8x2inch baking pans with heatresistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
onefourth 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 onefourth 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 MCRecipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:23:47 0500

From: "R. Winters" rosie@iadfw.net
Serving Ideas : Crisp salad greens

NOTES : This recipe is for 24 servings (about 2/3 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.