Cole slaw (dehydrated com

Yield: 100 Servings

Measure 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

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, .

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