| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | c | CELERY FRESH |
| 12 1/3 | lb | SAUERKRAUT #10 |
| 3 | c | ONIONS DRY |
| 3 | c | PEPPER SWT GRN FRESH |
| 6 3/4 | c | SUGAR; GRANULATED 10 LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1. 2. DRAIN SAUERKRAUT; RESERVE JUICE FOR USE IN STEP 4. 3. COMBINE SAUERKRAUT, ONIONS, CELERY, PEPPERS AND CELERY SEED. 4. COMBINE 3 1/3 CUPS SAUERKRAUT JUICE WITH SUGAR; BRING TO BOIL. COOL. 5. POUR OVER SAUERKRAUT MIXTURE; BLEND WELL. 6. COVER; REFRIGERATE FOR 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE. NOTE: 1. IN STEP 1: 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 2 1/2 OZ (2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. Recipe Number: M05100 SERVING SIZE: 1/3 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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