Cabbage, Apple And Raisin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 1/2 | lb | APPLE FRESH |
| 2 2/3 | lb | RAISINS #10 |
| 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 RAISINS. COVER; 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 DICED CELERY. Recipe Number: M00301 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.
A Message from our Provider:
“Jesus believes in you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 19.4mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 2.3g
Protein: <1g