| 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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