Kraut salad
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .