Cabbage and carrot slaw w

100 Servings

Ingredients

Quantity Ingredient
1¾ cup WATER; WARM
3½ ounce MILK; DRY NON-FAT L HEAT
3 pounds CARROTS FRESH
10 pounds CABBAGE WHITE FRESH
12 ounces SUGAR; GRANULATED 10 LB
2 teaspoons PEPPER BLACK 1 LB CN
1 quart SALAD DRESSING #2 1/2
2 tablespoons MUSTARD PREP. 1 LB JAR
1 cup VINEGAR CIDER
1 ounce SALT TABLE 5LB

Directions

1. TRIM, WASH, AND PREPARE CABBAGE AND CARROTS 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 AND FINELY SHREDDED CARROTS. POUR DRESSING OVER CABBAGE AND CARROTS; TOSS LIGHTLY UNTIL WELL MIXED.

5. COVER; REFRIGERATE UNTIL READY OT SERVE.

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

NOTE: 2. IN STEP 1, 3 LB 11 OZ CARROT A.P. WILL YIELD 3 LB FINELY SHREDDED

CARROTS.

Recipe Number: M00902

SERVING SIZE: ½ CUP (2

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

Downloaded from Glen's MM Recipe Archive, .

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