Yield: 100 Servings
| Measure | Ingredient |
|---|
1. BREAK DISCS INTO 4 EQUAL PIECES. ADD TO 6¾ QT COOL WATER. LET STAND UNTIL FULLY REHYDRATED, ABOUT 45 MINUTES. STIR TO BREAK APART. DRAIN.
2. COMBINE CARROTS AND CELERY. 3. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL.
4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.
5. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1: 1 ⅔-NO. 2 ½ CN DEHYDRATED, COMPRESSED, SHREDDED CARROTS WILL YIELD 2 ½ GAL SHREDDED CARROTS; 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY; 6 OZ LEMONS A.P. (1 ½ LEMONS) WILL YIELD ¼ CUP JUICE.
NOTE: 2. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED.
Recipe Number: M00505
SERVING SIZE: 100
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .