CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
|
100 |
Servings |
INGREDIENTS
12 |
oz |
CELERY FRESH |
7 |
oz |
PIMENTOS 7 OZ |
12 |
lb |
CABBAGE WHITE FRESH |
12 |
oz |
ONIONS DRY |
12 |
oz |
PEPPER SWT GRN FRESH |
4 |
oz |
SUGAR; GRANULATED 10 LB |
2 |
c |
SALAD OIL; 1 GAL |
1 |
ts |
PEPPER BLACK 1 LB CN |
3 |
c |
VINEGAR CIDER |
2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD
M-G-1.
2. COMBINE ONIONS, PEPPERS, CELERY & CABBAGE; TOSS LIGHTLY.
3. COMBINE VINEGAR, SALAD OIL, SUGAR, SALT, AND PEPPER; POUR OVER CABBAGE;
MIX WELL.
5. GARNISH WITH PIMIENTOS. COVER; REFRIGERATE UNTIL READY TO USE SERVE.
NOTE: IN STEP 1: 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY
SHREDDED CABBAGE; 14 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS;
15 OZ SWEET PEPPERS A.P. WILL YIELD 12 OZ CHOPPED PEPPERS; 1 LB 1 OZ FRESH
CELERY A.P. WILL YIELD 12 OZ CHOPPED CELERY.
Recipe Number: M02700
SERVING SIZE: 1/2 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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