Recipe - Cole Slaw (Dehydrated Com

4 One half ga WATER; COOL
2 1/3 pound CABBAGE WHITE FRESH
1 pound SUGAR; GRANULATED 10 LB
2 One half pound SALAD DRESSING #2 1/2
2 ounce WORCESTERSHIRE SAUCE
8 ounce MUSTARD PREP. 1 LB JAR
1 cup VINEGAR CIDER
1 One fourth ounce SALT TABLE 5LB

1. BREAK EACH DISC INTO 4 OR 5 PIECES. ADD WATER; ALLOW TO REHYDRATE
15 TO 60 MINUTES UNDER REFRIGERATION, STIRRING OCCASIONALLY. DRAIN
THOROUGHLY.

2. COMBINE SALAD DRESSING, WORCESTERSHIRE SAUCE, CELERY SEED, SALT,
MUSTARD,
VINEGAR, AND SUGAR; BLEND WELL.

3. POUR DRESSING OVER DRAINED CABBAGE. TOSS LIGHTLY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

Recipe Number: M01000

SERVING SIZE: One half CUP (4

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