| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 |
lb |
CARROTS FRESH |
| 3 |
lb |
CELERY FRESH |
| 7 |
lb |
LETTUCE FRESH |
| 2 |
lb |
PEPPER SWT GRN FRESH |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. COMBINE CARROTS, CELERY AND PEPPERS. TEAR OR CUT PREPARED LETTUCE
INTO BITE SIZE PIECES; MIX WITH OTHER VEGETABLES; TOSS LIGHTLY.
3. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: IN STEP 1: 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB SLICED
CARROTS.
4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY.
2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB DICED
SWEET PEPPERS.
7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED
LETTUCE.
Recipe Number: M01900
SERVING SIZE: 3/4 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:
“Practice Safe Sex: get Married and be faithful!”