Pineapple marshmallow col
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .