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INGREDIENTS

2 1/2 lb Cooked turkey, finely
40 oz Frozen mixed vegetables;
1/4 c Unflavored gelatin
42 oz Cream of celery soup,
1 c Cold water
2 c Salad dressing

Servings

INSTRUCTIONS

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" 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.

NOTES

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Jellied Turkey-Vegetable Salad

2 1/2 lb Cooked turkey, finely 
40 oz Frozen mixed vegetables; 
1/4 c Unflavored gelatin 
42 oz Cream of celery soup, 
1 c Cold water 
2 c 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.  Posted to MC-Recipe 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.

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 24 Servings

Calories: 101
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 101

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