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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