Recipe - Country Style Tomato Sala

2 pound CELERY FRESH
12 pound TOMATOES FRESH
1 pound ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
12 ounce SUGAR; GRANULATED 10 LB
8 ounce SALAD OIL; 1 GAL
2 tablespoon PEPPER BLACK 1 LB CN
3 cup VINEGAR CIDER
1 ounce SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD
MG1

2. CUT TOMATOES INTO One half INCH CUBES.

3. ADD CHOPPED ONIONS, FRESH SWEET PEPPERS, AND CELERY, COMBINE VINEGAR,
GRANULATED SUGAR, AND SALAD OIL. ADD TO SALAD; TOSS. COVER; MARINATE AT
LEAS
1 HOUR BEFORE SERVING. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB
TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS;
4 One fourth OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY; 1 LB 12 OZ
FRESH
SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED SWEET PEPPERS; 2 LB 12 OZ
FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.

NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND One half CUP
DEHYDRATED
PARSLEY MAY BE USED. SEE RECIPE NO. A01100.
Recipe Number: M05301

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.