| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/4 | c | WATER; WARM |
| 9 | tb | MILK; DRY NON-FAT L HEAT |
| 10 | lb | CARROTS FRESH |
| 6 3/4 | lb | PINEAPPLE SLICED #10 |
| 1/4 | c | SUGAR; GRANULATED 10 LB |
| 1 1/4 | qt | SALAD DRESSING #2 1/2 |
| 1 2/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. COMBINE CARROTS AND DRAINED PINEAPPLE. 3. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL. 4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY. 5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1: 12 LB 3 OZ FRESH CARROTS A.P. WILL YIELD 10 LB SHREDDED CARROTS. 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY. 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 1/4 CUP JUICE. 2. IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. 3. 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: M00501 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.
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