| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 |
c |
WATER |
| 4 1/2 |
ga |
WATER |
| 3 |
lb |
CELERY FRESH |
| 10 |
oz |
PIMENTOS 7 OZ |
| 22 |
lb |
POTATOES WHITE FRE |
| 1 |
lb |
ONIONS DRY |
| 1 3/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 1 3/16 |
lb |
RELISH PICKLE SWEET |
| 1 |
c |
VINEGAR CIDER |
| 2 |
tb |
PAPRIKA GROUND |
| 1 |
oz |
SALT TABLE 5LB |
| 3 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
M-G-1.
2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT; COVER. COOK UNTIL
TENDER.
3. DRAIN WELL. COOL SLIGHTLY.
4. COMBINE ONIONS, AND ADD TO POTATOES. COVER; REFRIGERATE 1 HOUR.
5. COMBINE CELERY, RELISH, PIMIENTOS AND ADD TO POTATO MIXTURE.
6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD DRESSING
MIXTURE.
7. GARNISH WITH PARSLEY AND PAPRIKA.
8. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1: 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22
LB
PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS;
1 OZ FRESH PARSLEY A.P. WILL YIELD 1 OZ CHOPPED PARSLEY.
NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
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: M04002
SERVING SIZE: 2/3 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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