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Carrot, Celery, And Apple

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

1 1/4 c WATER, WARM
2 1/2 oz MILK, DRY NON-FAT L HEAT
4 1/2 lb APPLE FRESH
8 lb CARROTS FRESH
3 lb CELERY FRESH
1/4 c SUGAR, GRANULATED 10 LB
2 1/2 lb SALAD DRESSING #2 1/2
1 oz SALT TABLE 5LB
3 . 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

INSTRUCTIONS

TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100. COMBINE CARROTS, CELERY AND APPLES. RECONSTITUTE MILK;  COMBINE
WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND  WELL. ADD TO
VEGETABLES; TOSS TOGETHER LIGHTLY. 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:  9 LB 12 OZ FRESH CARROTS A.P.
WILL YIELD 8 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.  Recipe Number: M00503  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 31
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 146.1mg
Potassium: 176.5mg
Carbohydrates: 7.6g
Fiber: 1.4g
Sugar: 5.4g
Protein: <1g


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