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Cabbage, Apple and Celery

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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

1.  TRIM, WASH AND PREPARE SALAD VEGETABLES AND FRUIT AS DIRECTED ON
RECIPE NO. M00001.
2.  ADD APPLES TO SALAD DRESSING; STIR TO COAT WELL.
3.  COMBINE APPLE MIXTURE, CABBAGE AND CELERY.
4.  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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