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Carrot, Raisin, and Celer

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
3 lb CARROTS FRESH
4 lb CELERY FRESH
2 lb RAISINS #10
2 oz SUGAR; GRANULATED 10 LB
2 1/2 lb SALAD DRESSING #2 1/2
1 oz SALT TABLE 5LB

INSTRUCTIONS

1.  TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2.  COMBINE CARROTS, CELERY, AND RAISINS.
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: M00504
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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