| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
|
100 |
Servings |
INGREDIENTS
| 3 |
ga |
WATER |
| 3 |
lb |
ONION GREEN FRESH |
| 6 |
tb |
GARLIC DEHY GRA |
| 6 |
lb |
ONIONS DRY |
| 6 |
lb |
CUCUMBERS FRESH |
| 16 |
lb |
CABBAGE CHINESE FRESH |
| 1 |
c |
SUGAR; GRANULATED 10 LB |
| 2 |
c |
SALAD OIL; 1 GAL |
| 12 |
tb |
PEPPER RED CRUSHED |
| 4 |
tb |
GINGER GROUND |
| 8 |
tb |
GINGER GROUND |
| 3 |
c |
VINEGAR CIDER |
| 1 |
c |
SALT TABLE 5LB |
| 7 |
tb |
SALT TABLE 5LB |
| 8 |
tb |
HOT SAUCE |
INSTRUCTIONS
1. CUT CABBAGE INTO 1 " WIDE
SOAK CABBAGE IN SALTED WATER ONE (1) HOUR; DRAIN WELL.
2. SLICE UNPARED CUCUMBERS; SLICE GREEN ONIONS AND SLICE DRY ONIONS.
ADD CUCUMBERS AND ONIONS TO CABBAGE; MIX WELL.
3. MINCE GARLIC; TOAST SESAME SEEDS. COMBINE RED PEPPER
SUGAR
ADD COMBINED INGREDIENTS TO CABBAGE MIXTURE AND MIX WELL.
4. MARINATE
Recipe Number: S00063
SERVING SIZE: 1 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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