| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | c | WATER |
| 4 1/2 | ga | WATER |
| 3 | lb | CELERY FRESH |
| 10 | oz | PIMENTOS 7 OZ |
| 22 | lb | POTATOES WHITE FRE |
| 1 | lb | ONIONS DRY |
| 1 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1 3/16 | lb | RELISH PICKLE SWEET |
| 1 | c | VINEGAR CIDER |
| 2 | tb | PAPRIKA GROUND |
| 1 | oz | SALT TABLE 5LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. M-G-1. 2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT; COVER. COOK UNTIL TENDER. 3. DRAIN WELL. COOL SLIGHTLY. 4. COMBINE ONIONS, AND ADD TO POTATOES. COVER; REFRIGERATE 1 HOUR. 5. COMBINE CELERY, RELISH, PIMIENTOS AND ADD TO POTATO MIXTURE. 6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD DRESSING MIXTURE. 7. GARNISH WITH PARSLEY AND PAPRIKA. 8. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1: 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 1 OZ FRESH PARSLEY A.P. WILL YIELD 1 OZ CHOPPED PARSLEY. NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. 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. Recipe Number: M04002 SERVING SIZE: 2/3 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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