Title: Cabbage and Carrot Slaw W
Categories:
Yield: 100 Servings

1 3/4 c WATER; WARM
3 1/2 oz MILK; DRY NON-FAT L HEAT
3 lb CARROTS FRESH
10 lb CABBAGE WHITE FRESH
12 oz SUGAR; GRANULATED 10 LB
2 ts PEPPER BLACK 1 LB CN
1 qt SALAD DRESSING #2 1/2
2 tb MUSTARD PREP. 1 LB JAR
1 c VINEGAR CIDER
1 oz SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE CABBAGE AND CARROTS AS DIRECTED ON RECIPE CARD
M00001.

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

3. ADD VINEGAR GRADUALLY, BLEND WELL.

4. COMBINE FINELY SHREDDED CABBAGE AND FINELY SHREDDED CARROTS. POUR
DRESSING OVER CABBAGE AND CARROTS; TOSS LIGHTLY UNTIL WELL MIXED.

5. COVER; REFRIGERATE UNTIL READY OT SERVE.

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

NOTE: 2. IN STEP 1, 3 LB 11 OZ CARROT A.P. WILL YIELD 3 LB FINELY
SHREDDED
CARROTS.

Recipe Number: M00902

SERVING SIZE: 1/2 CUP (2

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