Cabbage, apple and raisin

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, .

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