| 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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