| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 3 1/2 | ga | WATER |
| 12 | EGGS SHELL | |
| 2 1/3 | lb | CELERY FRESH |
| 9 1/3 | oz | PIMENTOS 7 OZ |
| 1 3/8 | lb | ONIONS DRY |
| 4 3/4 | lb | MACARONI; 10 LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1 1/2 | lb | RELISH PICKLE SWEET |
| 1 | qt | SALAD DRESSING #2 1/2 |
| 6 | oz | VINEGAR CIDER |
| 2 | ts | PAPRIKA GROUND |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-GUIDELINES. 2. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL. 3. SLOWLY ADD MACARONI WHILE STIRRING CONSTANTLY, UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY. DO NOT OVERCOOK. 4. DRAIN. RINSE WITH COLD WATER; DRAIN THOROUGHLY. PLACE IN REFRIGERATOR T CHILL FOR USE IN STEP 6. 5. CHOP 28 EGGS. CUT REMAINING EGGS (8) IN THIN CROSSWISE SLICES; SET ASIDE FOR USE IN STEP 7. 6. COMBINE MACARONI, CHOPPED EGGS, CELERY, ONIONS, PICKLE RELISH, SALAD DRESSING, SALT, PEPPER, AND VINEGAR. TOSS LIGHTLY. 7. GARNISH WITH EGG SLICES AND PAPRIKA. 8. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 2, 4 LB (5 3/4 QT) SHELL MACARONI MAY BE USED. NOTE: 2. IN STEP 5, 3 LB 3 OZ FRESH CELERY A.P. WILL YIELD 2 LB 5 OZ CHOPPED CELERY; 1 LB 8 OZ DRY ONIONS A.P. WILL YIELD 1 LB 6 OZ CHOPPED ONIONS. NOTE: 3. IN STEP 5, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 4. IN STEP 7, 2-NO. 300 CN OLIVES, RIPE, WHOLE, UNPITTED OR PITTED, DRAINED MAY BE USED RO GARNISH. NOTE: ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: M03400 SERVING SIZE: 2/3 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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