Carrot, raisin, and celer
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | WATER; WARM |
| 2½ | ounce | MILK; DRY NON-FAT L HEAT |
| 3 | pounds | CARROTS FRESH |
| 4 | pounds | CELERY FRESH |
| 2 | pounds | RAISINS #10 |
| 2 | ounces | SUGAR; GRANULATED 10 LB |
| 2½ | pounds | SALAD DRESSING #2 1/2 |
| 1 | ounce | SALT TABLE 5LB |
Directions
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. COMBINE CARROTS, CELERY, AND RAISINS.
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: 12 LB 3 OZ FRESH CARROTS A.P. WILL YIELD 10 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: M00504
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .