Cole slaw with creamy dre
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .