| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 3 1/2 |
qt |
WATER; WARM |
| 3 1/2 |
ga |
WATER |
| 3 |
c |
BACON;SLICED FZ |
| 18 |
|
EGGS SHELL |
| 3 |
lb |
CELERY FRESH |
| 6 |
oz |
ONIONS DRY |
| 4 3/8 |
lb |
POTATOES FRESH |
| 2 |
oz |
PEPPER SWT GRN FRESH |
| 1 |
oz |
SUGAR; GRANULATED 10 LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 1 3/16 |
lb |
RELISH PICKLE SWEET |
| 4 1/4 |
lb |
SALAD DRESSING #2 1/2 |
| 6 |
oz |
MUSTARD PREP. 1 LB JAR |
| 2/3 |
c |
VINEGAR CIDER |
| 1/2 |
oz |
PAPRIKA GROUND |
| 2 3/4 |
oz |
SALT TABLE 5LB |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.
2. ADD POTATOES TO SALTED WATER, COVER. BRING TO A BOIL. REDUCE HEAT;
SIMME
20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.
3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE
USING.
4. CAREFULLY COMBINE COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY,
PIMIENTOES, EGGS, SALT, AND PEPPER.
5. COMBINE SALAD DRESSING, 6 OZ (1/4 CUP) PREPARED MUSTARD, 1 OZ (2 TBSP)
GRANULATED SUGAR, 12 OZ (3 CUPS) CRUMBLED, CRISP BACON (5LB RAW, CHOPPED
BACO
WILL YIELD 12 OZ CRUMBLE, CRISP BACON), AND 4 OZ (1/2 CUP) BACON FAT TO THE
SALAD DRESSING; FOLD INTO POTATO MIXTURE. COVER; REFRIGERATE UNTIL READY
TO
SERVE.
6. GARNISH WITH PAPRIKA.
NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED
CELERY.
2. IN STEP 3, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.)
AND 12 OZ (2 1/4 CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE
USED.
3. IN STEP 4, 1 1/2-7 OZ CN CANNED PIMENTOS MAY BE USED.
4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
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: M04101
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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