| 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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