Vegetable slaw with cream

100 Servings

Ingredients

Quantity Ingredient
1¾ cup WATER; WARM
3 1/16 ounce MILK; DRY NON-FAT L HEAT
2 pounds CARROTS FRESH
10 pounds CABBAGE WHITE FRESH
⅜ ounce ONIONS DRY
1½ pounds PEPPER SWT GRN FRESH
12 ounces SUGAR; GRANULATED 10 LB
2 teaspoons PEPPER BLACK 1 LB CN
1 quart SALAD DRESSING #2 1/2
1 ounce MUSTARD PREP. 1 LB JAR
8 ounces VINEGAR CIDER
1 ounce SALT TABLE 5LB

Directions

1. TRIM, WASH, AND PREPARE CABBAGE CARROTS, ONIONS, AND GREEN PEPPERS AS DIRECTED ON RECIPE CARD M00001. 2. RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND SUGAR,

MIX WELL.

3. ADD VINEGAR GRADUALLY; BLEND WELL.

4. COMBINE FINELY SHREDDED CABBAGE FINELY SHREDDED CARROTS, MINCED ONIONS, AND ONIONS AND PEPPERS; TOSS LIGHTLY UNTIL WELL MIXED.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 12 LB 8 OZ CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED

CABBAGE.

NOTE: 2. IN STEP 1, 2 LB 7 OZ CARROTS A.P. WILL YIELD 2 LB FINELY SHREDDED

CARROTS.

NOTE: 3. IN STEP 1, 7 OZ ONIONS A.P. WILL YIELD 6 OZ MINUCED ONION.

NOTE: 4. IN STEP 1, 1 LB 13 OZ GREEN PEPPER A.P. WILL YIELD 1 LB 8 OZ DICED

GREEN PEPPER.

Recipe Number: M00905

SERVING SIZE: ½ CUP (2

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

Downloaded from Glen's MM Recipe Archive, .

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