Ingredients:

• Cooked, peeled and cleaned shrimp (fresh or frozen): 6 lbs 4 oz
• Cooked Potatoes, diced: 2 and 1/2 gallons
• Hard-cooked eggs, chopped: 42 large
• Celery, chopped: 3 and 1/4 quarts (3 lb 8 oz)
• Onions, chopped: 2 cups (12 oz – my friend Francis Marchiese would never countenance onion with shrimp and I agree with her better to substitute garlic, very finely minced, 1/2 cup)
• Sweet pickle relish: 2 cups (1 lb 1 oz)
• Cheese, grated: 1 quart (1 /b)
• Mayonnaise: 1 and 3/4 quarts
• Salt: to taste (1 tbsp)

Procedures:

1. Thaw shrimp if frozen, coarsely chop shrimp.
2. Combine all ingredients except salt. Add salt to taste.
3. Chill to blend flavors.
4. Serve with No. 6 scoop (2/3 cup) on salad greens

Source: School Lunches
Salad E-17

Variations
a) Canned Shrimp-Potato Salad: Use 8 cans (13 and 1/4 oz each) drained shrimp in place of cooked, peeled, and cleaned shrimp. Rinse shrimp with cold water. Drain. Serving is same as for basic recipe.
b) Mackerel-Potato Salad: Use 8 cans (15 oz each) drained mackerel in place of shrimp. Serving is same as for basic recipe.
c) Salmon-Potato Salad: Use 8 cans (16 oz each) drained salmon in place of shrimp. Serving is same as for basic recipe.
d) Tuna-Potato Salad: Use 17 cans (6 and 1/2 oz or 7 oz each) drained tuna in place of shrimp. Serving is same as for basic recipe.

Ingredients

• Bacon cut in 1/2 inch pieces 1 and 1/4 quarts (2 lbs)
• Onions, chopped 2 and 2/3 cups (1 lb)
• Vinegar 3 and 1/4 cups
• Water 1 quart 2 and a half cups
• Salt 3 Tbsp (2 oz)
• Sugar 1/4 cup (1 3/4 oz)
• Cooked potatoes, sliced 3 and 1/4 gallons (17 lbs 4 oz)
• Green peppers, chopped 1 and 1/2 cups (8 oz)or
• Celery, chopped 2 cups (8 and 1/2 oz)

Procedures:

1. Cook bacon until crisp. Add onions and continue cooking until onions are clear but not brown.
2. Add vinegar, water, salt and sugar. Heat until boiling point.
3. Pour dressing over vegatables adn mix well. Allow to set at least 2 hours to develop flavor. Reheat before serving
4. Portion with No. 8 scoop (1/2 cup).

Source: School Lunches.

ingredients
12 oz. lemon flavored gelatin
1-1/2 qts. boiling water
1-1/2 tsp. salt
1/2 c. lemon juice
1 qt. celery, diced
3/4 c. green pepper, chopped
3 c. cucumbers, pared, diced
1/2 c. carrots, shredded
1-1/2 tsp. instant minced onion
as desired lettuce

ingredients:
1. dissolve gelatin in boiling water.
2. stir in salt and lemon juice.
3. chill until mixture begins to thicken.
4. stir vegetables, except lettuce, into the gelatin mixture
5. pour into a 12 x 20 inch pan.
6. chill until set.
7. cut and serve on crisp salad greens.

Source: KJFSC

ingredients
3 lb. head lettuce
1-1/2 lb. leaf lettuce or bib

procedure:
1. break or cut lettuce into pieces.
2. just before serving, toss lightly.
3. serve with any type of dressing.

Source: KJFSC

precedure:
1. wash cabbage; cut into small wedges; remove core. wash & pare carrots; cut in half crosswise, wash radishes; remove stems.
2. shred cabbage, carrots, radishes. toss to mix well, refrigerate.
3. make dressing: in large bowl, combine mayonnaise and rest of ingredients; mix well.
4. toss vegetables with dressing to mix well.
5. refrigerate, covered, until well chilled—several hours. to serve, garnish with chopped parsley, if desired.

Source: KJFSC

ingredients
6-10 oz. pkgs. frozen peas (cooked, then drained)
1 c. chopped onion
6 c. american cheese (cut in 1/4″ cubes)
6 t. salad dressing (miracle whip)
1 tsp. salt
1/2 c. sour cream

procedure:
1. combine all ingredients while peas are warm.
2. chill, preferrably overnight.
3. serve on lettuce leaf, if desired, with a scoop.

Source: KJFSC

6 med.cucumbers
6 sm. onions, chopped fine
6 tsp. salt
6 tomatoes, chopped into 16ths
6 tsp. cumin seeds
3 c. cottage cheese
3 c. yogurt
18 sprigs parsley. chopped

procedure:
1. quarter the cucumber lengthwise, then hold the quarters together and slice it into half-inch chunks, place in a large bowl.
2. add the onion, salt, and tomato to the bowl with the cucumber and toss gently.
3. toast the cumin in a small dry frying pan over medium heat only until they are brittle, not browned, it should take about 1 minute.
4. mash cottage cheese and yogurt until smooth,  add toasted cumin,
5. pour the dressing over the salad vegetables, toss gently, and refrigerate for 1 hour, if possible, before serving.

Source: KJFSC

ingredients
7-1/2 lb. potatoes
1 c. french dressing
4 tsp. salt
1/1 c, vinegar, mild
6 eggs, hard cooked, diced
2 oz. green peppers, chopped
3 oz. pimento/ chopped
1/2 lb. celery, diced
4 oz. onion, chopped
4 oz. pickles, chopped
1 c. mayonnaise

procedure:
1. cook potatoes until tender. dice.
2. add combined dressing, salt, and vinegar.  mix carefully while potatoes are warm.
3. marinate until cold.
4. add remaining ingredients. mix carefully.
5. allow to season at least 1 hour before serving.

Source: KJFSC

procedure:
1. cut bacon into 1-inch pieces and place in steam jacketed kettle or tilting skillet, cook until crisp.
2. add onion and celery; cook until tender.
3. stir in flour.
4. gradually add water, vinegar, sugar and seasonings, heat to boiling, stirring constantly, until thickened.
5. gently stir in potatoes, simmer 5 minutes or until heated through, stirring occasionally, garnish each serving with parsley, if desired.

Source: KJFSC

ingredients
3 no. 303 cans cut green beans
3 no. 303 cans wax beans, cut
3 no. 303 cans kidney beans
3 no. 303 cans garbanzo beans (optional)
1/3 c. sugar
3 c. salad oil
1/2 c. vinegar, distilled white
2 t. salt
3/4 tsp. cracked pepper
3/4 c. imitation bacon bits or cooked crumbled bacon
1-1/2 c. sweet pickle relish

procedure:
1. drain all beans.
2. rinse kidney beans and garbanzos.
3. combine all ingredients and wait several hours before using.
4. keep refrigerated.

Source: KJFSC