| 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
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 RAISINS.
4. 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:
“Unlock the mysteries of God. Jesus is the key”