Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | CELERY FRESH |
| 12 pounds | TOMATOES FRESH |
| 1 pounds | ONIONS DRY |
| 1½ pounds | PEPPER SWT GRN FRESH |
| 12 ounces | SUGAR; GRANULATED 10 LB |
| 8 ounces | SALAD OIL; 1 GAL |
| 2 tablespoons | PEPPER BLACK 1 LB CN |
| 3 cups | VINEGAR CIDER |
| 1 ounce | SALT TABLE 5LB |
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1
2. CUT TOMATOES INTO ½ INCH CUBES.
3. ADD CHOPPED ONIONS, FRESH SWEET PEPPERS, AND CELERY, COMBINE VINEGAR, GRANULATED SUGAR, AND SALAD OIL. ADD TO SALAD; TOSS. COVER; MARINATE AT LEAS
1 HOUR BEFORE SERVING. KEEP REFRIGERATED UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4¼ OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY; 1 LB 12 OZ FRESH
SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED SWEET PEPPERS; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.
NOTE: 2. IN STEP 3, 2 OZ (⅔ CUP) DEHYDRATED ONIONS AND ½ CUP DEHYDRATED
PARSLEY MAY BE USED. SEE RECIPE NO. A01100.
Recipe Number: M05301
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .