| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 100 | Servings | ||
INGREDIENTS
| 20 | EGGS SHELL | |
| 3 | lb | CELERY FRESH |
| 20 2/3 | lb | BEANS KIDNEY #10 |
| 12 | oz | ONIONS DRY |
| 1 | lb | PEPPER SWT GRN FRESH |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 2 | lb | RELISH PICKLE SWEET |
| 3 | lb | SALAD DRESSING #2 1/2 |
| 1 | c | VINEGAR CIDER |
| 1/2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. COMBINE SALAD DRESSING, SALT, PEPPER, AND VINEGAR IN MIXER BOWL; WHIP OR MIX WELL. SET ASIDE FOR USE IN STEP 4. 3. DRAIN BEANS; RINSE; DRAIN THOROUGHLY. 4. COMBINE DRESSING, BEANS, CELERY, EGGS, ONIONS, PEPPER, AND RELISH; MIX CAREFULLY. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P WILL YIELD 3 LB THINLY SLICED CELERY. 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ THINLY SLICED ONIONS. 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB THINLY SLICED PEPPERS. 2. IN STEP 3, 21 LB (21-NO. 303 CN) CANNED KINDEY BEANS MAY BE USED. 3. IN STEP 4, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. Recipe Number: M03100 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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