Recipe - German Style Tomato Salad

1 cup BACON;SLICED FZ
15 pound TOMATOES FRESH
1 pound ONIONS DRY
2 tablespoon PEPPER BLACK 1 LB CN
2 pound SALAD DRESSING #2 1/2
1 ounce SALT TABLE 5LB

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

2. CUT TOMATOES INTO One half INCH CUBES.

3. ADD CHOPPED ONIONS, PARSLEY, SALT, AND PEPPER. TOSS LIGHTLY. COVER;
REFRIGERATE UNTIL READY TO SERVE.

4. COMBINE SALAD DRESSING AND CREAM. RESERVE FOR USE IN STEP 6.

5. COOK BACON UNTIL CRISP; DRAIN. RESERVE FOR USE IN STEP 7.

6. JUST BEFORE SERVING ADD DRESSING TO TOMATO MIXTURE; TOSS GENTLY.

7. SPRINKLE BACON ON TOP AND 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.

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: M05300

SERVING SIZE: 1/3 CUP (3

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