Recipe - Cole Slaw Dehy. Ingr.

1. BREAK DISCS INTO 4 EQUAL PIECES. ADD TO 6 Three fourths QT COOL WATER. LET STAND
UNTIL FULLY REHYDRATED, ABOUT 45 MINUTES. STIR TO BREAK APART. DRAIN.

2. COMBINE CARROTS AND CELERY.

3. RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND LEMON
JUICE. BLEND WELL.

4. ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.

5. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATE UNTIL READY
TO SERVE.

NOTE: 1. IN STEP 1: 1 2/3NO. 2 One half CN DEHYDRATED, COMPRESSED, SHREDDED
CARROTS WILL YIELD 2 One half GAL SHREDDED CARROTS; 6 LB 14 OZ FRESH CELERY
A.P. WILL YIELD 5 LB DICED CELERY; 6 OZ LEMONS A.P. (1 One half LEMONS) WILL
YIELD One fourth CUP JUICE.

NOTE: 2. IN STEP 5, 1NO. 8 SCOOP MAY BE USED.

Recipe Number: M00505

SERVING SIZE: 100

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