CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
100 | Servings |
INGREDIENTS
INSTRUCTIONS
BREAK DISCS INTO 4 EQUAL PIECES. ADD TO 6 3/4 QT COOL WATER. LET STAND UNTIL FULLY REHYDRATED, ABOUT 45 MINUTES. STIR TO BREAK APART. DRAIN. COMBINE CARROTS AND CELERY. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1: 1 2/3-NO. 2 1/2 CN DEHYDRATED, COMPRESSED, SHREDDED CARROTS WILL YIELD 2 1/2 GAL 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. NOTE: 2. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED. Recipe Number: M00505 SERVING SIZE: 100 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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