Apple, celery, raisin salad

100 Servings

Ingredients

Quantity Ingredient
⅞ cup WATER; WARM
3 tablespoons MILK; DRY NON-FAT L HEAT
9 pounds APPLE FRESH
4 pounds CELERY FRESH
2 pounds RAISINS #10
½ cup LEMON FRESH
2 ounces SUGAR; GRANULATED 10 LB
2½ pounds SALAD DRESSING #2 1/2

Directions

1. TRIM, WASH, AND PREPARE FRUIT AND VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1.

2. RECONSTITUTE MILK.

3. COMBINE LEMON JUICE, SUGAR AND SALAD DRESSING. ADD MILK. MIX WELL.

4. ADD CELERY, RAISINS, AND APPLES TO SALAD DRESSING MIXTURE. TOSS WELL TO COAT PIECES.

5. PLACE 1 LETTUCE LEAF ON EACH SRVING DISH; ADD SALAD. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 4: 10 LB 10 OZ FRESH EATING APPLES A.P. WILL YIELD 9 LB UNPARED, DICED APPLES; 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED CELERY; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD ½ CUP JUICE.

NOTE: 2. IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 3. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: M05001

SERVING SIZE: ½ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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