Recipe - Cabbage Apple And Raisin

3 One half pound APPLE FRESH
2 2/3 pound RAISINS #10
12 pound CABBAGE WHITE FRESH
1 qt SALAD DRESSING #2 1/2

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 RAISINS.

4. COVER; 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 One half GAL SHREDDED CABBAGE; 5 LB 8 OZ FRESH CELERY A.P.
WILL YIELD 4 LB DICED CELERY.

Recipe Number: M00301

SERVING SIZE: One half CUP (3

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.