German style tomato salad

Yield: 100 Servings

Measure Ingredient
1 cup BACON;SLICED FZ
15 pounds TOMATOES FRESH
1 pounds ONIONS DRY
2 tablespoons PEPPER BLACK 1 LB CN
2 pounds SALAD DRESSING #2 1/2
1 ounce SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLE VEGETABLE AS DIRECTED ON RECIPE M-G-1.

2. CUT TOMATOES INTO ½ INCH CUBES.

3. ADD CHOPPED ONIONS, PARSLEY, SALT, AND PEPPER. TOSS LIGHTLY. COVER; REFRIGERATE UNTIL READY TO SERVE.

4. COMBINE SALAD DRESSING AND CREAM. RESERVE FOR USE IN STEP 6.

5. COOK BACON UNTIL CRISP; DRAIN. RESERVE FOR USE IN STEP 7.

6. JUST BEFORE SERVING ADD DRESSING TO TOMATO MIXTURE; TOSS GENTLY.

7. SPRINKLE BACON ON TOP AND SERVE.

NOTE: 1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4¼ OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY.

NOTE: 2. IN STEP 3, 2 OZ (⅔ CUP) DEHYDRATED ONIONS AND ½ CUP DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A01100.

Recipe Number: M05300

SERVING SIZE: ⅓ CUP (3

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

Downloaded from Glen's MM Recipe Archive, .

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