| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
|
100 |
Servings |
INGREDIENTS
| 1 |
c |
BACON;SLICED FZ |
| 15 |
lb |
TOMATOES FRESH |
| 1 |
lb |
ONIONS DRY |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
lb |
SALAD DRESSING #2 1/2 |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLE VEGETABLE AS DIRECTED ON RECIPE
M-G-1.
2. CUT TOMATOES INTO 1/2 INCH CUBES.
3. ADD CHOPPED ONIONS, PARSLEY, SALT, AND PEPPER. TOSS LIGHTLY. COVER;
REFRIGERATE UNTIL READY TO SERVE.
4. COMBINE SALAD DRESSING AND CREAM. RESERVE FOR USE IN STEP 6.
5. COOK BACON UNTIL CRISP; DRAIN. RESERVE FOR USE IN STEP 7.
6. JUST BEFORE SERVING ADD DRESSING TO TOMATO MIXTURE; TOSS GENTLY.
7. SPRINKLE BACON ON TOP AND SERVE.
NOTE: 1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB
TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS;
4 1/4 OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY.
NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 1/2 CUP
DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A01100.
Recipe Number: M05300
SERVING SIZE: 1/3 CUP (3
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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