| 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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