Jellied turkey-vegetable salad (usda)

 
                   Jellied Turkey-Vegetable Salad (USDA)
 
 Recipe By     : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Freezes Well                     USDA
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           unflavored gelatin
    1      cup           cold water
   42      ounces        cream of celery soup, condensed -- 4 (10 1/2-oz)=
  cans
    2 1/2  pounds        cooked turkey, finely diced -- (8 cups)
   40      ounces        frozen mixed vegetables -- cooked
    2      cups          salad dressing
 
 Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.  Allow=
  enough extra wrap to fold over top.  Use one pan for each six servings or=
  one-fourth 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 one-fourth 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.
 
                    - - - - - - - - - - - - - - - - - -=20
 
 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.
 
 "Freezing Combination Main Dishes"  by Meredith Robinson and Lois Fulton =
  (Consumer and Food Economics Institute, Agriculture Research Service) USDA=
  Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). =
  MasterCook electronic format by Rosie Winters.
 Nutr. Assoc. : 3511 0 0 2848 0 883
 
 
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