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Cabbage and Carrot Slaw W

January 22, 2023

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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