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German Cole Slaw

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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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