| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | c | WATER |
| 12 | lb | CABBAGE WHITE FRESH |
| 1 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1 | qt | VINEGAR CIDER |
| 2 | tb | PAPRIKA GROUND |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ONRECIPE NO. M00001. 2. COMBINE PEPPER, SALT, SUGAR, VINEGAR AND WATER. MIX WELL. 3. POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED. 4. COVER; REFRIGERATE UNTIL READY TO SERVE. 5. SPRINKLE WITH PAPRIKA JUST BEFORE SERVING. 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: M00901 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.
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”