| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | lb | CELERY FRESH |
| 12 | lb | TOMATOES FRESH |
| 1 | lb | ONIONS DRY |
| 1 1/2 | lb | PEPPER SWT GRN FRESH |
| 12 | oz | SUGAR; GRANULATED 10 LB |
| 8 | oz | SALAD OIL; 1 GAL |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 3 | c | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1 2. CUT TOMATOES INTO 1/2 INCH CUBES. 3. ADD CHOPPED ONIONS, FRESH SWEET PEPPERS, AND CELERY, COMBINE VINEGAR, GRANULATED SUGAR, AND SALAD OIL. ADD TO SALAD; TOSS. COVER; MARINATE AT LEAS 1 HOUR BEFORE SERVING. KEEP REFRIGERATED UNTIL READY TO SERVE. NOTE: 1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4 1/4 OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY; 1 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED SWEET PEPPERS; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY. NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 1/2 CUP DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A01100. Recipe Number: M05301 SERVING SIZE: 1/2 CUP (3 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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