| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER; BOILING |
| 16 |
lb |
CARROTS FRESH |
| 2 |
lb |
ONIONS DRY |
| 2 |
lb |
PEPPER SWT GRN FRESH |
| 2 5/8 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 1/8 |
lb |
SOUP TOMATO VEG #2 1/2 |
| 1 15/16 |
lb |
SALAD OIL; 1 GAL |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 3 |
tb |
MUSTARD PREP. 1 LB JAR |
| 1 1/2 |
qt |
VINEGAR CIDER |
| 2 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. ADD CARROTS TO BOILING WATER.
2. BRING BACK TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL TENDER
CRISP. DRAIN. SET ASIDE FOR USE IN STEP 6.
3. COMBINE SOUP, SUGAR, VINEGAR, SALT, PEPPER AND MUSTARD IN A MIXER
BOWL. BLEND AT MEDIUM SPEED 3 MINUTES.
4. ADD SALAD OIL SLOWLY TO MIXTURE WHILE MIXING AT LOW SPEED 2 MINUTES.
5. ADD ONIONS AND PEPPERS. SCRAPE DOWN BOWL. BLEND 1 MINUTE.
6. POUR MIXTURE OVER WARM CARROTS. COVER; REFRIGERATE OVERNIGHT OR
UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 19 LB 8 OZ FRESH CARROTS A.P. WILL YIELD 16 LB-1/2
INCH BY 2 INCH CARROT STRIPS.
NOTE: 2. IN STEP 5, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED
PEPPERS.
Recipe Number: M02000
SERVING SIZE: 1/2 CP
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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