| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3/4 |
lb |
BUTTER PRINT SURE |
| 5/8 |
lb |
CARROTS FRESH |
| 2/3 |
lb |
CELERY FRESH |
| 22 1/2 |
lb |
CABBAGE WHITE FRESH |
| 1 |
lb |
ONIONS DRY |
| 1/2 |
c |
SUGAR; GRANULATED 10 LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEPMERATURE: 325 F. GRIDDLE
1. DIVIDE CABBAGE, CARROTS, CELERY RINGS, AND ONIONS INTO 2 BATCHES.
2. FRY EACH BATCH IN BUTTER OR MARGARINE OR SALAD OIL 10 MINUTES OR UNTIL
TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING.
3. ADD AN EQUAL QUANTITY OF SALT, PEPPER AND SUGAR TO EACH BATCH.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, USE 18 LB (ABOUT 8 GAL) CABBAGE (22 LB 8 OZ A.P.)
ADD
8 OZ (2 CUPS) FRESH SHREDDED CARROTS (10 OZ A.P.), 8 OZ (2 CUPS) FRESH
CELERY
RINGS (11 OZ A.P.), AND 1 LB (3 CUPS) CHOPPED DRY ONIONS (1 LB 2 OZ A.P.)
TO
CABBAGE. FOLLOW STEP 2. IN STEP 3, USE 4 OZ (1/2 CUP) GRANULATED SUGAR,
ADD 2 OZ (1/4 CUP) TO EACH BATCH.
Recipe Number: Q01201
SERVING SIZE: 1/2 CUP (2
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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