| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 4 | ga | WATER |
| 12 | oz | BACON;SLICED FZ |
| 18 | EGGS SHELL | |
| 3 | lb | CELERY FRESH |
| 18 | lb | POTATOES WHITE FRE |
| 1 | lb | ONIONS DRY |
| 1 | oz | SUGAR; GRANULATED 10 LB |
| 10 | oz | SALAD OIL; 1 GAL |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1 3/16 | lb | RELISH PICKLE SWEET |
| 4 1/2 | lb | SALAD DRESSING #2 1/2 |
| 6 | oz | MUSTARD PREP. 1 LB JAR |
| 2/3 | c | VINEGAR CIDER |
| 2 | tb | PAPRIKA GROUND |
| 1 | oz | SALT TABLE 5LB |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1. 2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT. COOK UNTIL TENDER. 3. DRAIN WELL. COOL SLIGHTLY. 4. COMBINE ONIONS, OIL, SALT, AND PEPPER. ADD TO POTATOES, COVER; REFRIGERATE 1 HOUR. 5. COMBINE CELERY, EGGS, RELISH, PIMIENTOS, PREPARED MUSTARD, GRANULATED SUGAR CRUMBLED CRISP BACON AND BACON FAT TO SALAD DRESSING. ADD TO POTATO MIXTURE. 6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD WITH SALAD DRESSING MIXTURE. 7. BARNISH WITH PARSLEY AND PAPRIKA. NOTE: 1. IN STEP 1: 22 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 18 LB PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 1 OZ FRESH PARSLEY A.P. WILL YIELD 1 OZ CHOPPED PARSLEY. NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: M04001 SERVING SIZE: 2/3 CUP (4 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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