9 1/2 ga WATER
31 lb TURKEY BNLS RAW FZ
14 lb CELERY FRESH
1 1/2 lb LEMON FRESH
4 lb LETTUCE FRESH
1 1/2 c  ONIONS DRY
1 tb PEPPER BLACK 1 LB CN
1 1/2 lb RELISH PICKLE SWEET
9    BAY LEAVES
1 1/2 qt SALAD DRESSING #2 1/2
1/3 c  SALT TABLE 5LB
3 tb SALT TABLE 5LB

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 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.

SERVING SIZE: 1 CUP