Kraut salad

Yield: 100 Servings

Measure Ingredient
3 cups CELERY FRESH
12⅓ pounds SAUERKRAUT #10
3 cups ONIONS DRY
3 cups PEPPER SWT GRN FRESH
6¾ cup SUGAR; GRANULATED 10 LB

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

2. DRAIN SAUERKRAUT; RESERVE JUICE FOR USE IN STEP 4.

3. COMBINE SAUERKRAUT, ONIONS, CELERY, PEPPERS AND CELERY SEED.

4. COMBINE 3⅓ CUPS SAUERKRAUT JUICE WITH SUGAR; BRING TO BOIL. COOL.

5. POUR OVER SAUERKRAUT MIXTURE; BLEND WELL.

6. COVER; REFRIGERATE FOR 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.

1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

2. IN STEP 3, 2 OZ (⅔ CUP) DEHYDRATED ONIONS AND 2 ½ OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 2 ½ OZ (2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED.

Recipe Number: M05100

SERVING SIZE: ⅓ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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