Kimchee, cucumber and onion
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | GARLIC DEHY GRA |
| 13 | pounds | CUCUMBERS FRESH |
| 5 | pounds | ONIONS DRY |
| 8 | ounces | SUGAR; GRANULATED 10 LB |
| ½ | pounds | PEPPER RED GROUND |
| 30 | ounces | HOT SAUCE |
| 8 | ounces | VINEGAR CIDER |
Directions
1. TRIM
NO. M-G-1.
2. SLICE CUCUMBERS AND ONIONS ⅛" THICK; 3. COMBINE ALL OTHER INGRIEDIENTS AND BLEND WELL.
5. COVER; REFRIGERATE 1½ HOURS.
Recipe Number: S00066
SERVING SIZE: 4 OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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