Country style tomato sala

100 Servings

Ingredients

Quantity Ingredient
2 pounds CELERY FRESH
12 pounds TOMATOES FRESH
1 pounds ONIONS DRY
1½ pounds PEPPER SWT GRN FRESH
12 ounces SUGAR; GRANULATED 10 LB
8 ounces SALAD OIL; 1 GAL
2 tablespoons PEPPER BLACK 1 LB CN
3 cups VINEGAR CIDER
1 ounce SALT TABLE 5LB

Directions

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

2. CUT TOMATOES INTO ½ INCH CUBES.

3. ADD CHOPPED ONIONS, FRESH SWEET PEPPERS, AND CELERY, COMBINE VINEGAR, GRANULATED SUGAR, AND SALAD OIL. ADD TO SALAD; TOSS. COVER; MARINATE AT LEAS

1 HOUR BEFORE SERVING. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4¼ OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY; 1 LB 12 OZ FRESH

SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED SWEET PEPPERS; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.

NOTE: 2. IN STEP 3, 2 OZ (⅔ CUP) DEHYDRATED ONIONS AND ½ CUP DEHYDRATED

PARSLEY MAY BE USED. SEE RECIPE NO. A01100.

Recipe Number: M05301

SERVING SIZE: ½ CUP (3

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

Downloaded from Glen's MM Recipe Archive, .

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