| 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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