CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Dairy | 100 | Servings |
INGREDIENTS
1 3/4 | c | WATER, WARM |
3 1/16 | oz | MILK, DRY NON-FAT L HEAT |
2 | lb | CARROTS FRESH |
10 | lb | CABBAGE WHITE FRESH |
3/8 | oz | ONIONS DRY |
1 1/2 | lb | PEPPER SWT GRN FRESH |
12 | oz | SUGAR, GRANULATED 10 LB |
2 | t | PEPPER BLACK 1 LB CN |
1 | qt | SALAD DRESSING #2 1/2 |
1 | oz | MUSTARD PREP. 1 LB JAR |
8 | oz | VINEGAR CIDER |
1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
TRIM, WASH, AND PREPARE CABBAGE CARROTS, ONIONS, AND GREEN PEPPERS AS DIRECTED ON RECIPE CARD M00001. RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND SUGAR, MIX WELL. ADD VINEGAR GRADUALLY; BLEND WELL. COMBINE FINELY SHREDDED CABBAGE FINELY SHREDDED CARROTS, MINCED ONIONS, AND ONIONS AND PEPPERS; TOSS LIGHTLY UNTIL WELL MIXED. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 12 LB 8 OZ CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED CABBAGE. NOTE: 2. IN STEP 1, 2 LB 7 OZ CARROTS A.P. WILL YIELD 2 LB FINELY SHREDDED CARROTS. NOTE: 3. IN STEP 1, 7 OZ ONIONS A.P. WILL YIELD 6 OZ MINUCED ONION. NOTE: 4. IN STEP 1, 1 LB 13 OZ GREEN PEPPER A.P. WILL YIELD 1 LB 8 OZ DICED GREEN PEPPER. Recipe Number: M00905 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.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 17
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 116.4mg
Potassium: 31mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 3.8g
Protein: <1g