Cucumber, onion, tomato a

Yield: 100 Servings

Measure Ingredient
2 pounds BACON;SLICED FZ
12 pounds CUCUMBERS FRESH
3 pounds TOMATOES FRESH
3 pounds ONIONS DRY
4 ounces SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
2 cups VINEGAR CIDER
2 tablespoons SALT TABLE 5LB

1. WASH AND SLICE CUCUMBERS PAPERTHIN. USE SLICING MACHINE, IF POSSIBLE.

CUT TOMATOES INTO 8 WEDGES EACH.

2. COOK BACON UNTIL CRISP; DRAIN OFF FAT.

3. COMBINE SOUR CREAM, VINEGAR, SUGAR, SALT AND PEPPER. STIR IN CUCUMBERS, ONIONS, TOMATOES AND BACON.

4. COVER; REFRIGERATE 2 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 12 LB 10 OZ FRESH CUCUMBERS A.P. WILL YIELD 12 LB SLICED, UNPARED CUCUMBERS.

NOTE: 2. IN STEP 1, 3 LB 5 OZ ONIONS A.P. WILL YIELD 3 LB THINLY SLICED ONIONS.

NOTE: 3. IN STEP 1, 3 LB 1 OZ TOMATOES A.P. WILL YIELD 3 LB TOMATO WEDGES.

NOTE: 4. IN STEP 3, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO INSTURCTIONS ON CONTAINER.

Recipe Number: M01602

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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