Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | CUCUMBERS FRESH |
| 6⅛ pounds | TOMATOES FRESH |
| 8 pounds | CABBAGE WHITE FRESH |
| 6⅞ pounds | BEANS KIDNEY #10 |
| 2 pounds | FRENCH DRESSING IND |
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. PREARE ½ RECIPE FOR FRENCH DRESSING (RECIPE NO. MO5800).
3. DRAIN BEANS; RINSE WELL; DRAIN.
4. COMBINE BEANS AND FRENCH DRESSING.
5. COVER; REFRIGERATE AT LEAST 6 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE.
6. JUST BEFORE SERVING ADD CABBAGE, TOMATOES, AND CUCUMBERS; MIX LIGHLTY.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1: 10 LB FRESH CABBAGE A.P. WILL YIELD 8 LB SHREDDED CABBAGE.
6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB DICED TOMATOES.
4 LB 2 OZ FRESH CUCUMBERS A.P. WILL YIELD 3 LB 8 OZ PARED, SLICED CUCUMBERS.
2. IN STEP 2, 7 LB (7-N0. 303 CN) CANNED KIDNEY BEANS MAY BE USED.
Recipe Number: M00400
SERVING SIZE: ¾ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .