| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 3/4 | c | WATER; WARM |
| 3 1/2 | oz | MILK; DRY NON-FAT L HEAT |
| 6 3/4 | lb | PINEAPPLE SLICED #10 |
| 10 | lb | CABBAGE WHITE FRESH |
| 12 | oz | SUGAR; GRANULATED 10 LB |
| 1 | qt | SALAD DRESSING #2 1/2 |
| 2 | tb | MUSTARD PREP. 1 LB JAR |
| 1 | c | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE CARD M-G-1. 2. RECONSTITUTE MILK; ADD SALAD DRESSING, MUSTARD, SALT, AND SUGAR; MIX WELL. 3. ADD VINEGAR GRADUALLY BLEND WELL. 4. COMBINE FINELY SHREDED CABBAGE AMD CANNED, DRAINED PINEAPPLE CHUNKS OR TIDBITS. POUR DRESSING OVER CABBAGE AND PINEAPPLE; TOSS LIGHTLY UNTIL WELL MIXED. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 1, 12 LB 8 OZ CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED CABBAGE. Recipe Number: M00903 SERVING SIZE: 1/2 CUP (2 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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