| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 12 |
oz |
CARROTS FRESH |
| 6 1/8 |
lb |
JUICE TOMATO #3 |
| 1 |
oz |
ONIONS DRY |
| 3/4 |
oz |
PEPPER SWT GRN FRESH |
| 3 |
c |
VINEGAR CIDER |
| 3/4 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1.
2. COMBINE TOMATO JUICE, VINEGAR, SALT, ONIONS, PEPPERS, CARROTS AND
PARSLEY;
BLEND WELL.
3 COVER; REFRIGERATE UNTIL READY TO SERVE.
4. SHAKE WELL BEFORE USING.
NOTE: 1. IN STEP 2, 15 OZ FRESH CARROTS A.P. WILL YIELD 12 OZ GROUND
CARROTS.
NOTE: 2. IN STEP 2, 3 CUPS (3/4-36 OZ CN) CANNED TOMATO JUICE CONCENTRATE
MIXED WITH 2 1/4 QT WATER MAY BE USED FOR CANNED TOMATO JUICE.
NOTE: 3. IN STEP 2, 2 TSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO.
A-11.
NOTE: 4. IN STEP 2, 1/2 OZ FRESH PARSLEY A.P. WILL YIELD 2 TBSP CHOPPED
PARSLEY.
NOTEl 5. IN STEP 2, 1 OZ FRESH PEPPERS, SWEET A.P. WILL YIELD 2 TBSP
GROUND PEPPERS.
Recipe Number: M05700
SERVING SIZE: 2 TABLESPO
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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