Pickled green bean salad

Yield: 100 Servings

Measure Ingredient
18⅓ pounds BEANS GREEN #10
1¼ pounds ONIONS DRY
2 pounds SUGAR; GRANULATED 10 LB
3 cups SALAD OIL; 1 GAL
2 tablespoons PEPPER BLACK 1 LB CN
1½ quart VINEGAR CIDER
2 ounces SALT TABLE 5LB

1. DRAIN CANNED GREEN BEANS.

2. COMBINE BEANS AND ONIONS. SET ASIDE FOR USE IN STEP 4.

3. COMBINE SUGAR, VINEGAR, SALAD OIL, SALT, AND PEPPER; WHIP OR SHAKE THOROUGHLY.

4. ADD DRESSING; BLEND WELL.

5. COVER; REFRIGERATE AT LEAST 6 HOURS UNTIL FLAVORS ARE WELL BLENDED.

KEEP

REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 2, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ THINLY SLICED ONIONS.

NOTE: 2. IN STEP 2, 2½ OZ (⅔ CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. Recipe Number: M04501

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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