Carrot, celery, and apple

Yield: 100 Servings

Measure Ingredient
1¼ cup WATER; WARM
2½ ounce MILK; DRY NON-FAT L HEAT
4½ pounds APPLE FRESH
8 pounds CARROTS FRESH
3 pounds CELERY FRESH
¼ cup SUGAR; GRANULATED 10 LB
2½ pounds SALAD DRESSING #2 1/2
1 ounce SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.

MG0100.

2. COMBINE CARROTS, CELERY AND APPLES.

3. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL.

4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.

5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB SHREDDED CARROTS.

6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY.

6 OZ LEMONS A.P. (1½ LEMONS) WILL YIELD ¼ CUP JUICE.

2. IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

3. 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: M00503

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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