| 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 |
| 5 |
lb |
CELERY FRESH |
| 1/4 |
c |
SUGAR; GRANULATED 10 LB |
| 1 1/4 |
qt |
SALAD DRESSING #2 1/2 |
| 1 1/3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. COMBINE CARROTS AND CELERY.
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 PORTINS.
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: M00500
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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