Recipe - Kraut Salad

3 cup CELERY FRESH
12 1/3 pound SAUERKRAUT #10
3 cup ONIONS DRY
3 cup PEPPER SWT GRN FRESH
6 Three fourths cup SUGAR; GRANULATED 10 LB

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

2. DRAIN SAUERKRAUT; RESERVE JUICE FOR USE IN STEP 4.

3. COMBINE SAUERKRAUT, ONIONS, CELERY, PEPPERS AND CELERY SEED.

4. COMBINE 3 1/3 CUPS SAUERKRAUT JUICE WITH SUGAR; BRING TO BOIL. COOL.

5. POUR OVER SAUERKRAUT MIXTURE; BLEND WELL.

6. COVER; REFRIGERATE FOR 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP
REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY.
1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED PEPPERS.

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 2 One half OZ (2 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A11) OR 2 One half OZ (2 CUPS) FROZEN
DICED GREEN PEPPERS MAY BE USED.

Recipe Number: M05100

SERVING SIZE: 1/3 CUP

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