Recipe - Pineapple Cole Slaw

1 Three fourths cup WATER; WARM
3 One half ounce MILK; DRY NONFAT L HEAT
6 Three fourths pound PINEAPPLE SLICED #10
10 pound CABBAGE WHITE FRESH
12 ounce SUGAR; GRANULATED 10 LB
1 qt SALAD DRESSING #2 1/2
2 tablespoon MUSTARD PREP. 1 LB JAR
1 cup VINEGAR CIDER
1 ounce SALT TABLE 5LB

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

2. RECONSTITUTE MILK; ADD SALAD DRESSING, MUSTARD, SALT, AND SUGAR; MIX
WELL.

3. ADD VINEGAR GRADUALLY BLEND WELL.

4. COMBINE FINELY SHREDED CABBAGE AMD CANNED, DRAINED PINEAPPLE CHUNKS OR
TIDBITS. POUR DRESSING OVER CABBAGE AND PINEAPPLE; TOSS LIGHTLY UNTIL WELL
MIXED.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1, 12 LB 8 OZ CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED
CABBAGE.

Recipe Number: M00903

SERVING SIZE: One half CUP (2

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