Cabbage And Carrot Slaw W
| 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 | t | PEPPER BLACK 1 LB CN |
| 1 | qt | SALAD DRESSING #2 1/2 |
| 2 | T | MUSTARD PREP. 1 LB JAR |
| 1 | c | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
TRIM, WASH, AND PREPARE CABBAGE AND CARROTS AS DIRECTED ON RECIPE CARD M00001. RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND SUGAR, MIX WELL. ADD VINEGAR GRADUALLY, BLEND WELL. COMBINE FINELY SHREDDED CABBAGE AND FINELY SHREDDED CARROTS. POUR DRESSING OVER CABBAGE AND CARROTS; TOSS LIGHTLY UNTIL WELL MIXED. 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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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 119.5mg
Potassium: 45.4mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 4g
Protein: <1g