Cabbage, Apple And Celery
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 1/2 | lb | APPLE FRESH |
| 4 | lb | CELERY FRESH |
| 12 | lb | CABBAGE WHITE FRESH |
| 1 | qt | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
TRIM, WASH AND PREPARE SALAD VEGETABLES AND FRUIT AS DIRECTED ON RECIPE NO. M00001. ADD APPLES TO SALAD DRESSING; STIR TO COAT WELL. COMBINE APPLE MIXTURE, CABBAGE AND CELERY. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 1: 4 LB 2 OZ FRESH EATING APPLES A.P. (10 APPLES) WILL YIELD 3 LB 8 OZ OR 1 GAL UNPARED, DICED APPLES; 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB OR 5 1/2 GAL SHREDDED CABBAGE; 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB OR 3 QT DICED CELERY. Recipe Number: M00300 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.7mg
Potassium: 66.5mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 2.6g
Protein: <1g