Pineapple marshmallow col

Yield: 100 Servings

Measure Ingredient
1¾ cup WATER; WARM
3½ ounce MILK; DRY NON-FAT L HEAT
6¾ pounds PINEAPPLE SLICED #10
10 pounds CABBAGE WHITE FRESH
1⅓ pounds MARSHMALLOW; WHITE
12 ounces SUGAR; GRANULATED 10 LB
1 quart SALAD DRESSING #2 1/2
2 teaspoons MUSTARD PREP. 1 LB JAR
1 cup VINEGAR CIDER
1 ounce SALT TABLE 5LB

1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE CARD M00001.

2. RECONSTITUTE MILK; AND SALAD DRESSING, MUSTARD, SALT, AND SUGAR; MIX WELL.

3. ADD VINEGAR GRADUALLY BLEND WELL.

4. COMBINE FINELY SHREDED CABBAGE AND CANNED, DRAINED PINEAPPLES CHUNKS OR TIDBITS. POUR DRESSING OVER CABBAGE AND PINEAPPLE; TOSS LIGHTLY UNTIL WELL MIXED.

5. COVER; REFRIGERATE UNTIL READY TO SERVE. JUST BEFORE SERVING, ADD MINIATURE MARSHMALLOWS.

NOTE: IN STEP 1, 12 LB 8 OZ CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED CABBAGE.

Recipe Number: M00904

SERVING SIZE: ⅔ CUP (3

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

Downloaded from Glen's MM Recipe Archive, .

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