| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 3/4 | c | WATER; WARM |
| 3 1/2 | oz | MILK; DRY NON-FAT L HEAT |
| 3 | lb | CARROTS FRESH |
| 10 | 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 AND CARROTS AS DIRECTED ON RECIPE CARD M00001. 2. RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND SUGAR, MIX WELL. 3. ADD VINEGAR GRADUALLY, BLEND WELL. 4. COMBINE FINELY SHREDDED CABBAGE AND FINELY SHREDDED CARROTS. POUR DRESSING OVER CABBAGE AND CARROTS; TOSS LIGHTLY UNTIL WELL MIXED. 5. COVER; REFRIGERATE UNTIL READY OT SERVE. NOTE: 1. IN STEP 1, 12 LB 8 OZ A.P. CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED CABBAGE. NOTE: 2. IN STEP 1, 3 LB 11 OZ CARROT A.P. WILL YIELD 3 LB FINELY SHREDDED CARROTS. Recipe Number: M00902 SERVING SIZE: 1/2 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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