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German Cole Slaw #3


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Ingredients:

  • 12 oz CELERY FRESH
  • 7 oz PIMENTOS 7 OZ
  • 12 lb CABBAGE WHITE FRESH
  • 12 oz ONIONS DRY
  • 12 oz PEPPER SWT GRN FRESH
  • 4 oz SUGAR; GRANULATED 10 LB
  • 2 c SALAD OIL; 1 GAL
  • 1 ts PEPPER BLACK 1 LB CN
  • 3 c VINEGAR CIDER
  • 2 tb SALT TABLE 5LB

Directions:

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1.
 
2. COMBINE ONIONS, PEPPERS, CELERY & CABBAGE; TOSS LIGHTLY.
 
3. COMBINE VINEGAR, SALAD OIL, SUGAR, SALT, AND PEPPER; POUR OVER CABBAGE; MIX WELL.
 
5. GARNISH WITH PIMIENTOS. COVER; REFRIGERATE UNTIL READY TO USE SERVE.
 
NOTE: IN STEP 1: 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY SHREDDED CABBAGE; 14 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS; 15 OZ SWEET PEPPERS A.P. WILL YIELD 12 OZ CHOPPED PEPPERS; 1 LB 1 OZ FRESH CELERY A.P. WILL YIELD 12 OZ CHOPPED CELERY.
 
Recipe Number: M02700
 
SERVING SIZE: 1/2 CUP
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.