| 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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