Cole slaw (dehydrated com
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | gallon | WATER; COOL |
| 2⅓ | pounds | CABBAGE WHITE FRESH |
| 1 | pounds | SUGAR; GRANULATED 10 LB |
| 2½ | pounds | SALAD DRESSING #2 1/2 |
| 2 | ounces | WORCESTERSHIRE SAUCE |
| 8 | ounces | MUSTARD PREP. 1 LB JAR |
| 1 | cup | VINEGAR CIDER |
| 1¼ | ounce | SALT TABLE 5LB |
Directions
1. BREAK EACH DISC INTO 4 OR 5 PIECES. ADD WATER; ALLOW TO REHYDRATE 15 TO 60 MINUTES UNDER REFRIGERATION, STIRRING OCCASIONALLY. DRAIN THOROUGHLY.
2. COMBINE SALAD DRESSING, WORCESTERSHIRE SAUCE, CELERY SEED, SALT, MUSTARD,
VINEGAR, AND SUGAR; BLEND WELL. 3. POUR DRESSING OVER DRAINED CABBAGE. TOSS LIGHTLY.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
Recipe Number: M01000
SERVING SIZE: ½ CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .