Name: Cole Slaw
Ingredients: 12 lb CABBAGE WHITE FRESH; 12 oz SUGAR; GRANULATED 10 LB; 4 lb SALAD DRESSING #2 1/2; 4 oz VINEGAR CIDER; 2 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

12	lb	CABBAGE WHITE FRESH
12	oz	SUGAR; GRANULATED 10 LB
4	lb	SALAD DRESSING #2 1/2
4	oz	VINEGAR CIDER
2	tb	SALT TABLE 5LB

INSTRUCTIONS

1.  TRIM, WASH, AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. MG0100.
2.  CHILL CABBAGE IN COVERED CONTAINER UNTIL CRISP.
3.  COMBINE SALAD DRESSING, SALT, SUGAR, AND VINEGAR.
4.  ADD TO CABBAGE; MIX WELL.
5.  COVER; REFRIGERATE UNTIL READY TO SERVE.  JUST BEFORE SERVING,
SPRINKLE LIGHTLY WITH PAPRIKA TO GARNISH.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY
SHREDDED CABBAGE.
2.  IN STEP 1, 1 LB 8 OZ SHREDDED RED CABBBAGE MAY BE USED.
Recipe Number: M00800
SERVING SIZE: 1/2 CUP
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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