| 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 |
ts |
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
1. TRIM, WASH, AND PREPARE CABBAGE CARROTS, ONIONS, AND GREEN PEPPERS AS
DIRECTED ON RECIPE CARD M00001.
2. RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND
SUGAR,
MIX WELL.
3. ADD VINEGAR GRADUALLY; BLEND WELL.
4. COMBINE FINELY SHREDDED CABBAGE FINELY SHREDDED CARROTS, MINCED ONIONS,
AND ONIONS AND PEPPERS; TOSS LIGHTLY UNTIL WELL MIXED.
5. 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.
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