| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 4 | lb | CABBAGE WHITE FRESH |
| 9 | tb | ONIONS DRY |
| 1 | lb | PEPPER SWT GRN FRESH |
| 1 | c | SUGAR; GRANULATED 10 LB |
| 1 1/2 | c | SALAD OIL; 1 GAL |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1 | ts | MUSTARD FLOUR |
| 2 | c | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED ON RECIPE CARD MOOOO1. 2. COMBINE CABBAGE, ONION, AND PEPPERS. 3. COMBINE VINEGAR, SALAD OIL, SALT, PEPPER, SUGAR, AND MUSTARD FLOUR. POUR OVER CABBAGE MIXTURE; MIX WELL. 4. COVER; REFRIGERATE UNITL READY TO SERVE. NOTE: 1. IN STEP 1: 5 LB FRESH CABBAGE A.P. WILL YIELD 4 LB OR 1 1/4 GAL FINELY CHOPPED CABBAGE; 3 1/2 OZ DRY ONIONS A.P. WILL YIELD 3 OZ OR 9 TBSP FINELY CHOPPED PEPPERS; 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB OR 3 CUP FINELY CHOPPED PEPPERS. NOTE: 2. IN STEP 2, 1/2 OZ (3 TBSP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS) DEHYDRATED GRREN PEPPERS (RECIPE NO. A-11) OR 2 1/2 OZ (2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 2, 1 LB 10 OZ DEHYDRATED RAW CABBAGE MAY BE USED FOR FRESH CABBAGE. NOTE: 4. TO SERVE AS A SALAD, DOUBLE RECIPE. EACH PORTION: 1/3 CUP. Recipe Number: M07300 SERVING SIZE: 1/3 CUP 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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