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Cabbage, Apple and Celery


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Ingredients:

  • 3 1/2 lb APPLE FRESH
  • 4 lb CELERY FRESH
  • 12 lb CABBAGE WHITE FRESH
  • 1 qt SALAD DRESSING #2 1/2

Directions:

1. TRIM, WASH AND PREPARE SALAD VEGETABLES AND FRUIT AS DIRECTED ON RECIPE NO. M00001.
 
2. ADD APPLES TO SALAD DRESSING; STIR TO COAT WELL.
 
3. COMBINE APPLE MIXTURE, CABBAGE AND CELERY.
 
4. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE UNTIL READY TO SERVE.
 
NOTE: IN STEP 1: 4 LB 2 OZ FRESH EATING APPLES A.P. (10 APPLES) WILL YIELD 3 LB 8 OZ OR 1 GAL UNPARED, DICED APPLES; 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB OR 5 1/2 GAL SHREDDED CABBAGE; 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB OR 3 QT DICED CELERY.
 
Recipe Number: M00300
 
SERVING SIZE: 1/2 CUP (3
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.