| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 3 1/2 |
ga |
WATER; WARM |
| 3 1/2 |
ga |
WATER |
| 18 |
|
EGGS SHELL |
| 3 |
lb |
CELERY FRESH |
| 10 |
oz |
PIMENTOS 7 OZ |
| 6 |
oz |
ONIONS DRY |
| 4 3/8 |
lb |
POTATOES FRESH |
| 2 |
oz |
PEPPER SWT GRN FRESH |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 1 3/16 |
lb |
RELISH PICKLE SWEET |
| 4 |
lb |
SALAD DRESSING #2 1/2 |
| 2/3 |
c |
VINEGAR CIDER |
| 1/2 |
oz |
PAPRIKA GROUND |
| 1 |
oz |
SALT TABLE 5LB |
| 1/4 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.
2. ADD POTAOTES TO SALTED WATER; COVER. BRING QUICKLY TO A BOIL. REDUCE
HEAT. SIMMER 20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE
IN STEP 4.
3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE
USING.
4. CAREFULLY COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOS,
EGGS, SALT, AND PEPPER.
5. COMBINE SALAD DRESSING AND VINEGAR; FOLD INTO POTATO MIXTURE. COVER;
REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1: 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED
CELERY.
2. IN STEP 3, 3 LB ( 2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.)
AND 12 OZ (2 1/4 CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE
USED.
3. IN STEP 4, 1 1/2-7 OZ CN CANNED PIMENTOS MAY BE USED.
4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: M04100
SERVING SIZE: 2/3 CUP (4
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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