Cole slaw, dehy. ingr.

100 Servings

Ingredients

Quantity Ingredient

Directions

1. BREAK DISCS INTO 4 EQUAL PIECES. ADD TO 6¾ QT COOL WATER. LET STAND UNTIL FULLY REHYDRATED, ABOUT 45 MINUTES. STIR TO BREAK APART. DRAIN.

2. COMBINE CARROTS AND CELERY. 3. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE. BLEND WELL.

4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.

5. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 1 ⅔-NO. 2 ½ CN DEHYDRATED, COMPRESSED, SHREDDED CARROTS WILL YIELD 2 ½ GAL SHREDDED CARROTS; 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY; 6 OZ LEMONS A.P. (1 ½ LEMONS) WILL YIELD ¼ CUP JUICE.

NOTE: 2. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED.

Recipe Number: M00505

SERVING SIZE: 100

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

Downloaded from Glen's MM Recipe Archive, .

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