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True holiness does not make a Christian evade difficulties, but face and overcome them. Christ would have His people show that His grace is not a mere hothouse plant, which can only thrive under shelter, but a strong, hardy thing which can flourish in every relation of life.
J.C. Ryle
Cabbage and Carrot Slaw W
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
100
Servings
INGREDIENTS
1 3/4
c
WATER; WARM
3 1/2
oz
MILK; DRY NON-FAT L HEAT
3
lb
CARROTS FRESH
10
lb
CABBAGE WHITE FRESH
12
oz
SUGAR; GRANULATED 10 LB
2
ts
PEPPER BLACK 1 LB CN
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 AND CARROTS AS DIRECTED ON RECIPE CARD
M00001.
2. RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND
SUGAR,
MIX WELL.
3. ADD VINEGAR GRADUALLY, BLEND WELL.
4. COMBINE FINELY SHREDDED CABBAGE AND FINELY SHREDDED CARROTS. POUR
DRESSING OVER CABBAGE AND CARROTS; TOSS LIGHTLY UNTIL WELL MIXED.
5. COVER; REFRIGERATE UNTIL READY OT SERVE.
NOTE: 1. IN STEP 1, 12 LB 8 OZ A.P. CABBAGE A.P. WILL YIELD 10 LB FINELY
SHREDDED CABBAGE.
NOTE: 2. IN STEP 1, 3 LB 11 OZ CARROT A.P. WILL YIELD 3 LB FINELY
SHREDDED
CARROTS.
Recipe Number: M00902
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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