Title: Cole Slaw
Categories:
Yield: 100 Servings

12 lb CABBAGE WHITE FRESH
12 oz SUGAR; GRANULATED 10 LB
4 lb SALAD DRESSING #2 1/2
4 oz VINEGAR CIDER
2 tb SALT TABLE 5LB

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

2. CHILL CABBAGE IN COVERED CONTAINER UNTIL CRISP.

3. COMBINE SALAD DRESSING, SALT, SUGAR, AND VINEGAR.

4. ADD TO CABBAGE; MIX WELL.

5. COVER; REFRIGERATE UNTIL READY TO SERVE. JUST BEFORE SERVING,
SPRINKLE LIGHTLY WITH PAPRIKA TO GARNISH.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY
SHREDDED CABBAGE.

2. IN STEP 1, 1 LB 8 OZ SHREDDED RED CABBBAGE MAY BE USED.

Recipe Number: M00800

SERVING SIZE: 1/2 CUP

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