Cole slaw with creamy dre

Yield: 100 Servings

Measure Ingredient
1¾ cup WATER; WARM
3½ ounce MILK; DRY NON-FAT L HEAT
12 pounds CABBAGE WHITE FRESH
12 ounces SUGAR; GRANULATED 10 LB
2 teaspoons PEPPER BLACK 1 LB CN
1 quart SALAD DRESSING #2 1/2
2 tablespoons MUSTARD PREP. 1 LB JAR
1 cup VINEGAR CIDER
1 ounce SALT TABLE 5LB

1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. M00001.

2. RECONSTITUE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT AND SUGAR; MIX WELL.

3. ADD VINEGAR GRADUALLY; BLEND WELL.

4. POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY SHREDDED CABBAGE.

NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M00900

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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