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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

1 3/4 c WATER; WARM
3 1/2 oz MILK; DRY NON-FAT L HEAT
6 3/4 lb PINEAPPLE SLICED #10
10 lb CABBAGE WHITE FRESH
12 oz SUGAR; GRANULATED 10 LB
1 qt SALAD DRESSING #2 1/2
2 tb MUSTARD PREP. 1 LB JAR
1 c VINEGAR CIDER
1 oz SALT TABLE 5LB

INSTRUCTIONS

1.  TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE CARD M-G-1.
2.  RECONSTITUTE MILK; ADD SALAD DRESSING, MUSTARD, SALT, AND SUGAR; MIX
WELL.
3.  ADD VINEGAR GRADUALLY  BLEND WELL.
4.  COMBINE FINELY SHREDED CABBAGE AMD CANNED, DRAINED PINEAPPLE CHUNKS OR
TIDBITS.  POUR DRESSING OVER CABBAGE AND PINEAPPLE; TOSS LIGHTLY UNTIL WELL
MIXED.
5.  COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE:  IN STEP 1, 12 LB 8 OZ CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED
CABBAGE.
Recipe Number: M00903
SERVING SIZE: 1/2 CUP (2
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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