Instructions: 1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.

2. ADD POTATOES TO SALTED WATER, COVER. BRING TO A BOIL. REDUCE HEAT; SIMME 20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.

3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING.

4. CAREFULLY COMBINE COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOES, EGGS, SALT, AND PEPPER.

5. COMBINE SALAD DRESSING, 6 OZ (1/4 CUP) PREPARED MUSTARD, 1 OZ (2 TBSP) GRANULATED SUGAR, 12 OZ (3 CUPS) CRUMBLED, CRISP BACON (5LB RAW, CHOPPED BACO WILL YIELD 12 OZ CRUMBLE, CRISP BACON), AND 4 OZ

(1/2 CUP) BACON FAT TO THE SALAD DRESSING; FOLD INTO POTATO MIXTURE.

COVER; REFRIGERATE UNTIL READY TO SERVE.

6. GARNISH WITH PAPRIKA.

NOTE:

1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY.

2. IN STEP 3, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) and 12 OZ (2 1/4 CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE USED.

3. IN STEP 4, 1 1/2-7 OZ CN CANNED PIMENTOS MAY BE USED.

4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 2/3 CUP (4

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