1. TRIM, WASH, AND PREPARE FRUIT AND VEGETABLES AS DIRECTED ON RECIPE CARD
M-G-1.
2. RECONSTITUTE MILK.
3. COMBINE LEMON JUICE, SUGAR AND SALAD DRESSING. ADD MILK. MIX WELL.
4. ADD CELERY, RAISINS, AND APPLES TO SALAD DRESSING MIXTURE. TOSS WELL
TO COAT PIECES.
5. PLACE 1 LETTUCE LEAF ON EACH SRVING DISH; ADD SALAD. COVER;
REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 4: 10 LB 10 OZ FRESH EATING APPLES A.P. WILL YIELD 9 LB
UNPARED, DICED APPLES; 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED
CELERY; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP JUICE.
NOTE: 2. IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
NOTE: 3. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: M05001
SERVING SIZE: 1/2 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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