Name: Frijole Salad
Ingredients: 3 1/2 lb CUCUMBERS FRESH; 6 1/8 lb TOMATOES FRESH; 8 lb CABBAGE WHITE FRESH; 6 7/8 lb BEANS KIDNEY #10; 2 lb FRENCH DRESSING IND

CATEGORY	CUISINE	TAG	YIELD
Grains	French		100	Servings

INGREDIENTS

3 1/2	lb	CUCUMBERS FRESH
6 1/8	lb	TOMATOES FRESH
8	lb	CABBAGE WHITE FRESH
6 7/8	lb	BEANS KIDNEY #10
2	lb	FRENCH DRESSING IND

INSTRUCTIONS

1.  TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2.  PREARE 1/2 RECIPE FOR FRENCH DRESSING (RECIPE NO. MO5800).
3.  DRAIN BEANS; RINSE WELL; DRAIN.
4.  COMBINE BEANS AND FRENCH DRESSING.
5.  COVER; REFRIGERATE AT LEAST 6 HOURS.  KEEP REFRIGERATED UNTIL READY
TO SERVE.
6.  JUST BEFORE SERVING ADD CABBAGE, TOMATOES, AND CUCUMBERS; MIX LIGHLTY.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1:  10 LB FRESH CABBAGE A.P. WILL YIELD 8 LB SHREDDED
CABBAGE.
6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB
DICED TOMATOES.
4 LB 2 OZ FRESH CUCUMBERS A.P. WILL YIELD 3 LB 8 OZ
PARED, SLICED CUCUMBERS.
2.  IN STEP 2, 7 LB (7-N0. 303 CN) CANNED KIDNEY BEANS MAY BE USED.
Recipe Number: M00400
SERVING SIZE: 3/4 CUP
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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