Recipe - Cucumber Onion Tomato A

2 pound BACON;SLICED FZ
12 pound CUCUMBERS FRESH
3 pound TOMATOES FRESH
3 pound ONIONS DRY
4 ounce SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
2 cup VINEGAR CIDER
2 tablespoon SALT TABLE 5LB

1. WASH AND SLICE CUCUMBERS PAPERTHIN. USE SLICING MACHINE, IF POSSIBLE.
CUT TOMATOES INTO 8 WEDGES EACH.

2. COOK BACON UNTIL CRISP; DRAIN OFF FAT.

3. COMBINE SOUR CREAM, VINEGAR, SUGAR, SALT AND PEPPER. STIR IN CUCUMBERS,
ONIONS, TOMATOES AND BACON.

4. COVER; REFRIGERATE 2 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP
REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 12 LB 10 OZ FRESH CUCUMBERS A.P. WILL YIELD 12 LB
SLICED, UNPARED CUCUMBERS.

NOTE: 2. IN STEP 1, 3 LB 5 OZ ONIONS A.P. WILL YIELD 3 LB THINLY SLICED
ONIONS.

NOTE: 3. IN STEP 1, 3 LB 1 OZ TOMATOES A.P. WILL YIELD 3 LB TOMATO
WEDGES.

NOTE: 4. IN STEP 3, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO
INSTURCTIONS ON CONTAINER.

Recipe Number: M01602

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.