| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 1 |
lb |
CELERY FRESH |
| 8 1/3 |
lb |
CORN WHOLE CN #10 |
| 7 |
oz |
PIMENTOS 7 OZ |
| 1 |
lb |
ONIONS DRY |
| 8 |
oz |
PEPPER SWT GRN FRESH |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
c |
FRENCH DRESSING IND |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO. MG0100.
2. PREPARED FRENCH DRESSING. SET ASIDE FOR USE IN STEP 4.
3. COMBINE CORN, CELERY, ONIONS, PEPPERS, PIMIENTOS AND PEPPER.
4. ADD FRENCH DRESSING; MIX WELL.
5. COVER; REFRIGERATE 6 HOURS OR UNTIL FLAVORS ARE BLENDED. KEEP
REFRIGERATED UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1: 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB FINELY
DICED CELERY; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB MINCED ONIONS;
10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ FINELY DICED PEPPERS.
NOTE: 2. IN STEP 3, 2 OZ ( 1 2/3 CUPS) DEHYDRATED ONIONS AND 1 1/4 OZ
(1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 8 OZ FROZEN
DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE: 3. IN STEP 1/8 RECIPE FRENCH DRESSING (RECIPE NO. M05800) MAY BE
USED.
NOTE: 4. IN STEP 3, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE: 5. SERVE AS A RELISH WITH MEAT OR FISH. IF SRVED AS A SALAD,
DOUBLE
RECIPE.
Recipe Number: M07600
SERVING SIZE: 1/3 CUP (2
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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