Frijole salad

100 Servings

Ingredients

Quantity Ingredient
3½ pounds CUCUMBERS FRESH
6⅛ pounds TOMATOES FRESH
8 pounds CABBAGE WHITE FRESH
6⅞ pounds BEANS KIDNEY #10
2 pounds FRENCH DRESSING IND

Directions

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.

MG0100.

2. PREARE ½ RECIPE FOR FRENCH DRESSING (RECIPE NO. MO5800).

3. DRAIN BEANS; RINSE WELL; DRAIN.

4. COMBINE BEANS AND FRENCH DRESSING.

5. COVER; REFRIGERATE AT LEAST 6 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE.

6. JUST BEFORE SERVING ADD CABBAGE, TOMATOES, AND CUCUMBERS; MIX LIGHLTY.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 10 LB FRESH CABBAGE A.P. WILL YIELD 8 LB SHREDDED CABBAGE.

6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB DICED TOMATOES.

4 LB 2 OZ FRESH CUCUMBERS A.P. WILL YIELD 3 LB 8 OZ PARED, SLICED CUCUMBERS.

2. IN STEP 2, 7 LB (7-N0. 303 CN) CANNED KIDNEY BEANS MAY BE USED.

Recipe Number: M00400

SERVING SIZE: ¾ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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