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. Posted to MC-Recipe Digest V1 #184 Date: Mon, 05 Aug 1996 11:23:47 -0500 From: "R. Winters"
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 40 (40%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 17.6mg||5 %|
|Sodium 520.5mg||18 %|
|Potassium 174.6mg||5 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.2g|
|Protein 3.2g||5 %|
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Calories per serving: 101
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