Name: Kimchee, Cucumber and Onion
Ingredients: 1 ts GARLIC DEHY GRA; 13 lb CUCUMBERS FRESH; 5 lb ONIONS DRY; 8 oz SUGAR; GRANULATED 10 LB; 1/2 lb PEPPER RED GROUND; 30 oz HOT SAUCE; 8 oz VINEGAR CIDER

[Guidelines for the selection of church attire.] There are no set, specific rules. But there are some personal guidelines. Some of them are: What is the custom of the church? How do the members dress? What can our budget reasonably cover? What standard does the general community condone? What is typically modest? What can be nice enough but not draw attention to ourselves? What is the appropriate dress for the occasion? What clothes enable us to be proper stewards of God’s money? A simple rule is: Clothes should be clean and neat, not flashy but enhancing, and should neither take attention away from nor draw attention to... Our words and walk are more important issues than our dress.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

1	ts	GARLIC DEHY GRA
13	lb	CUCUMBERS FRESH
5	lb	ONIONS DRY
8	oz	SUGAR; GRANULATED 10 LB
1/2	lb	PEPPER RED GROUND
30	oz	HOT SAUCE
8	oz	VINEGAR CIDER

INSTRUCTIONS

1. TRIM
NO. M-G-1.
2. SLICE CUCUMBERS AND ONIONS 1/8" THICK;
3. COMBINE ALL OTHER INGRIEDIENTS AND BLEND WELL.
5. COVER; REFRIGERATE 1 1/2 HOURS.
Recipe Number: S00066
SERVING SIZE: 4 OZ
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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