INGREDIENTS

INSTRUCTIONS

1.  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.
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.  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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