Recipe - Vegetable Run Down

6 9/16 pound CARROTS FRESH
6 9/16 pound PEAS #10
5 pound CELERY FRESH
6 1/3 pound BEANS GREEN #10
1 pound ONIONS DRY
2 pound FRENCH DRESSING IND
One half ounce SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.

2. DRAIN BEANS, CARROTS, AND PEAS THOROUGHLY. CUT CARROTS INTO One half INCH
PIECES.

3. COMBINE BEANS, CARROTS, AND PEAS WITH CELERY, ONIONS, AND SALT; TOSS
LIGHTLY.

4. ADD FRENCH DRESSING TO VEGETABLE MIXTURE; TOSS LIGHTLY.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED
CELERY.
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY
CHOPPED ONIONS.

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

3. IN STEP 4, One fourth RECIPE FRENCH DRESSING (RECIPE NO. M58) MAY BE
USED.

Recipe Number: M04900

SERVING SIZE: One half CUP

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