Pickled green bean salad

100 Servings

Ingredients

Quantity Ingredient
18⅓ pounds BEANS GREEN #10
1¼ pounds ONIONS DRY
2 pounds SUGAR; GRANULATED 10 LB
3 cups SALAD OIL; 1 GAL
2 tablespoons PEPPER BLACK 1 LB CN
1½ quart VINEGAR CIDER
2 ounces SALT TABLE 5LB

Directions

1. DRAIN CANNED GREEN BEANS.

2. COMBINE BEANS AND ONIONS. SET ASIDE FOR USE IN STEP 4.

3. COMBINE SUGAR, VINEGAR, SALAD OIL, SALT, AND PEPPER; WHIP OR SHAKE THOROUGHLY.

4. ADD DRESSING; BLEND WELL.

5. COVER; REFRIGERATE AT LEAST 6 HOURS UNTIL FLAVORS ARE WELL BLENDED.

KEEP

REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 2, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ THINLY SLICED ONIONS.

NOTE: 2. IN STEP 2, 2½ OZ (⅔ CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. Recipe Number: M04501

SERVING SIZE: ⅓ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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