| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 7/8 | c | WATER; WARM |
| 3 | tb | MILK; DRY NON-FAT L HEAT |
| 9 | lb | APPLE FRESH |
| 4 | lb | CELERY FRESH |
| 2 | lb | RAISINS #10 |
| 1/2 | c | LEMON FRESH |
| 2 | oz | SUGAR; GRANULATED 10 LB |
| 2 1/2 | lb | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE FRUIT AND VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1. 2. RECONSTITUTE MILK. 3. COMBINE LEMON JUICE, SUGAR AND SALAD DRESSING. ADD MILK. MIX WELL. 4. ADD CELERY, RAISINS, AND APPLES TO SALAD DRESSING MIXTURE. TOSS WELL TO COAT PIECES. 5. PLACE 1 LETTUCE LEAF ON EACH SRVING DISH; ADD SALAD. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 4: 10 LB 10 OZ FRESH EATING APPLES A.P. WILL YIELD 9 LB UNPARED, DICED APPLES; 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED CELERY; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP JUICE. NOTE: 2. IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 3. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: M05001 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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