| 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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