Cucumber and sour cream s

100 Servings

Ingredients

Quantity Ingredient
2 pounds BACON;SLICED FZ
6 pounds SOUR CREAM 12 OZ
18 pounds CUCUMBERS FRESH
4 ounces SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
2 cups VINEGAR CIDER
2 tablespoons SALT TABLE 5LB

Directions

1. SLICE CUCUMBER PAPER-THIN. USE SLICING MACHINE, IF POSSIBLE.

2. COOK BACON UNTIL CRISP; DRAIN OFF FAT.

3. COMBINE CUCUMBERS, BACON, SOUR CREAM, VINEGAR, SALT, AND PEPPER.

STIR IN CUCUMBERS AND BACON.

4. COVER; REFRIGERATE FOR 2 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 18 LB 14 OZ FRESH CUCUMBERS A.P. WILL YIELD 18 LB SLICED, UNPARED CUCUMBERS.

NOTE: 2. IN STEP 3, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01600

SERVING SIZE: ½ CUP (4

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

Downloaded from Glen's MM Recipe Archive, .

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