Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | APPLE FRESH |
| 2⅔ pounds | RAISINS #10 |
| 12 pounds | CABBAGE WHITE FRESH |
| 1 quart | SALAD DRESSING #2 1/2 |
1. TRIM, WASH AND PREPARE SALAD VEGETABLES AND FRUIT AS DIRECTED ON RECIPE NO. M00001.
2. ADD APPLES TO SALAD DRESSING; STIR TO COAT WELL.
3. COMBINE APPLE MIXTURE, CABBAGE AND RAISINS.
4. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE UNTIL READY TO SERVE.
NOTE: IN STEP 1: 4 LB 2 OZ FRESH EATING APPLES A.P. (10 APPLES) WILL YIELD 3 LB 8 OZ OR 1 GAL UNPARED, DICED APPLES; 15 LB FRESH CABBAGE A.P.
WILL YIELD 12 LB OR 5½ GAL SHREDDED CABBAGE; 5 LB 8 OZ FRESH CELERY A.P.
WILL YIELD 4 LB DICED CELERY.
Recipe Number: M00301
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .