Yield: 100 Servings
| Measure | Ingredient |
|---|
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M00001.
2. COMBINE CUCUMBERS, ONIONS, AND SLICED RADISHES (2 LB 12 OZ A.P.) ⅛ INCH THICK.
3. COMBINE SALT, PEPPER, SUGAR, VINEGAR, AND WATER. BLEND WELL.
4. POUR OVER CUCUMBERS, ONIONS, AND RADISHES.
5. COVER; REFRIGERATE AT LEAST 1½ HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1: 17 LB 14 OZ FRESH CUCUMBERS A.P. WILL YIELD 15 LB SLICED, PARED CUCUMBERS.
NOTE: 2. IN STEP 2, 6 OZ (4 ½ CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A01100.
Recipe Number: M01501
SERVING SIZE: 1 SRV
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .