2 lg. bags rice (60 c. each)
30 fryer chickens, boiled, boned, and seasoned
50 tomatoes, cut up
9 lg. white onions, diced
4 extra lg. cans chow mein noodles
5 lg. stalks chopped celery
2 lg. cans olives, pitted and sliced
8 lbs. shredded Cheddar cheese
15 lg. cans crushed pineapple
5 c. sliced almonds
10 lg. green peppers, diced
5 pkgs. coconut

GRAVY:

2 cans evaporated milk
1 jar chicken soup base
Flour to thicken

Boil chicken and combine with gravy. Arrange on buffet table with instructions placed by each:

1. Rice: The base for the mountain. Make it broad.

2. Chicken: The main course. Do not short yourself.

3. The salad layer: Put it right on top.

4. Onion: Scatter a little for flavor.

5. Noodles: Do not be backward.

6. Celery: For crispness.

7. Olives: More flavor.

8. Cheese: Essential too.

9. Pineapple: Unusually delicious.

10. Almonds: The Oriental touch.

11. Green pepper: Green for color.

12. Coconut: The SNOW.