0
(0)
CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

1 1/4 c WATER, WARM
2 1/2 oz MILK, DRY NON-FAT L HEAT
3 lb CARROTS FRESH
4 lb CELERY FRESH
2 lb RAISINS #10
2 oz SUGAR, GRANULATED 10 LB
2 1/2 lb SALAD DRESSING #2 1/2
1 oz SALT TABLE 5LB
3 . 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

INSTRUCTIONS

TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100. COMBINE CARROTS, CELERY, AND RAISINS. RECONSTITUTE MILK;
COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND  WELL.
ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY. PLACE 1 LETTUCE LEAF  ON EACH
SERVING DISH; ADD SALAD MIXTURE. COVER; REFRIGERATE AT LEAST  2 TO 3
HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE.  : **ALL NOTES ARE PER
100 PORTIONS.  NOTE:  1.  IN STEP 1:  12 LB 3 OZ FRESH CARROTS A.P.
WILL YIELD 10 LB  SHREDDED CARROTS. 6 LB 14 OZ FRESH CELERY A.P. WILL
YIELD 5 LB DICED  CELERY. 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD
1/4 CUP JUICE.  2.  IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD
4 LB TRIMMED  LETTUCE.  Recipe Number: M00504  SERVING SIZE: 1/2 CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 133.9mg
Potassium: 90.8mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1.5g
Protein: <1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?