Cucumber and sour cream s
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | BACON;SLICED FZ |
| 6 | pounds | SOUR CREAM 12 OZ |
| 18 | pounds | CUCUMBERS FRESH |
| 4 | ounces | SUGAR; GRANULATED 10 LB |
| 1 | tablespoon | PEPPER BLACK 1 LB CN |
| 2 | cups | VINEGAR CIDER |
| 2 | tablespoons | SALT TABLE 5LB |
Directions
1. SLICE CUCUMBER PAPER-THIN. USE SLICING MACHINE, IF POSSIBLE.
2. COOK BACON UNTIL CRISP; DRAIN OFF FAT.
3. COMBINE CUCUMBERS, BACON, SOUR CREAM, VINEGAR, SALT, AND PEPPER.
STIR IN CUCUMBERS AND BACON.
4. COVER; REFRIGERATE FOR 2 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 18 LB 14 OZ FRESH CUCUMBERS A.P. WILL YIELD 18 LB SLICED, UNPARED CUCUMBERS.
NOTE: 2. IN STEP 3, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
Recipe Number: M01600
SERVING SIZE: ½ CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .