| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
100 |
Servings |
INGREDIENTS
| 3 |
lb |
CELERY FRESH |
| 4 |
lb |
TOMATOES FRESH |
| 6 |
lb |
CABBAGE WHITE FRESH |
| 8 |
oz |
ONIONS DRY |
| 3 |
lb |
PEPPER SWT GRN FRESH |
| 12 |
oz |
SUGAR; GRANULATED 10 LB |
| 4 |
lb |
SALAD DRESSING #2 1/2 |
| 4 |
oz |
VINEGAR CIDER |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. MG0100.
2. CHILL CABBAGE IN COVERED CONTAINER UNTIL CRISP.
3. COMBINE CELERY, TOMATOES, ONIONS, SWEET PEPPERS, SALAD DRESSING
SALT, SUGAR AND VINERGAR.
4. ADD TO CABBAGE; MIX WELL.
5. COVER; REFRIGERATE UNTIL READY TO SERVE. JUST BEFORE SERVING,
SPRINKLE LIGHTLY WITH PAPRIKA TO GARNISH.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2, 7 LB 8 OZ CABBAGE A.P. WILL YIELD 6 LB SHREDDED
CABBAGE.
NOTE: 2. IN STEP 3, 4 LB 2 OZ CELERY A.P. WILL YIELD 3 LB DICED CELERY.
NOTE: 3. IN STEP 3, 4 LB 1 OZ TOMATOES A.P. WILL YIELD 4 LB DICED
TOMATOES.
Recipe Number: M00801
SERVING SIZE: 1/2 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”