| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 3/4 | c | WATER; WARM |
| 3 1/2 | oz | MILK; DRY NON-FAT L HEAT |
| 12 | lb | CABBAGE WHITE FRESH |
| 12 | oz | SUGAR; GRANULATED 10 LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1 | qt | SALAD DRESSING #2 1/2 |
| 2 | tb | MUSTARD PREP. 1 LB JAR |
| 1 | c | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. M00001. 2. RECONSTITUE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT AND SUGAR; MIX WELL. 3. ADD VINEGAR GRADUALLY; BLEND WELL. 4. POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY SHREDDED CABBAGE. NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: M00900 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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