Yield: 100 Servings
Measure | Ingredient |
---|---|
1 cup | WATER |
4½ gallon | WATER |
3 pounds | CELERY FRESH |
10 ounces | PIMENTOS 7 OZ |
22 pounds | POTATOES WHITE FRE |
1 pounds | ONIONS DRY |
1¾ pounds | SUGAR; GRANULATED 10 LB |
2 teaspoons | PEPPER BLACK 1 LB CN |
1 3/16 pounds | RELISH PICKLE SWEET |
1 cup | VINEGAR CIDER |
2 tablespoons | PAPRIKA GROUND |
1 ounce | SALT TABLE 5LB |
3 ounces | SALT TABLE 5LB |
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 (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
NOTE: 3. IN STEP 5, 1½-7 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: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .