Vegetable slaw with cream
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | WATER; WARM |
| 3 1/16 | ounce | MILK; DRY NON-FAT L HEAT |
| 2 | pounds | CARROTS FRESH |
| 10 | pounds | CABBAGE WHITE FRESH |
| ⅜ | ounce | ONIONS DRY |
| 1½ | pounds | PEPPER SWT GRN FRESH |
| 12 | ounces | SUGAR; GRANULATED 10 LB |
| 2 | teaspoons | PEPPER BLACK 1 LB CN |
| 1 | quart | SALAD DRESSING #2 1/2 |
| 1 | ounce | MUSTARD PREP. 1 LB JAR |
| 8 | ounces | VINEGAR CIDER |
| 1 | ounce | SALT TABLE 5LB |
Directions
1. TRIM, WASH, AND PREPARE CABBAGE CARROTS, ONIONS, AND GREEN PEPPERS AS DIRECTED ON RECIPE CARD M00001. 2. RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND SUGAR,
MIX WELL.
3. ADD VINEGAR GRADUALLY; BLEND WELL.
4. COMBINE FINELY SHREDDED CABBAGE FINELY SHREDDED CARROTS, MINCED ONIONS, AND ONIONS AND PEPPERS; TOSS LIGHTLY UNTIL WELL MIXED.
5. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 12 LB 8 OZ CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED
CABBAGE.
NOTE: 2. IN STEP 1, 2 LB 7 OZ CARROTS A.P. WILL YIELD 2 LB FINELY SHREDDED
CARROTS.
NOTE: 3. IN STEP 1, 7 OZ ONIONS A.P. WILL YIELD 6 OZ MINUCED ONION.
NOTE: 4. IN STEP 1, 1 LB 13 OZ GREEN PEPPER A.P. WILL YIELD 1 LB 8 OZ DICED
GREEN PEPPER.
Recipe Number: M00905
SERVING SIZE: ½ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .