Cucumber, onion and sour

Yield: 100 Servings

Measure Ingredient
2 pounds BACON;SLICED FZ
15 pounds CUCUMBERS 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 AND ONIONS PAPER-THIN. USE SLICING MACHINE, IF POSSIBLE.

2. COOK BACON UNTIL CRISP; DRAIN OFF FAT.

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

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

NOTE: 1. IN STEP 1, 15 LB 12 OZ FRESH CUCUMBERS A.P. WILL YIELD 15 LB SLICED, UNPARED CUCUMBERS.

NOTE: 2. IN STEP 3, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01601

SERVING SIZE: ½ CUP (4

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

Downloaded from Glen's MM Recipe Archive, .

Similar recipes