| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | 100 | Servings | |
INGREDIENTS
| 6 9/16 | lb | CARROTS FRESH |
| 6 9/16 | lb | PEAS #10 |
| 5 | lb | CELERY FRESH |
| 6 1/3 | lb | BEANS GREEN #10 |
| 1 | lb | ONIONS DRY |
| 2 | lb | FRENCH DRESSING IND |
| 1/2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. DRAIN BEANS, CARROTS, AND PEAS THOROUGHLY. CUT CARROTS INTO 1/2 INCH PIECES. 3. COMBINE BEANS, CARROTS, AND PEAS WITH CELERY, ONIONS, AND SALT; TOSS LIGHTLY. 4. ADD FRENCH DRESSING TO VEGETABLE MIXTURE; TOSS LIGHTLY. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1: 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS. 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 4, 1/4 RECIPE FRENCH DRESSING (RECIPE NO. M-58) MAY BE USED. Recipe Number: M04900 SERVING SIZE: 1/2 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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