Title: Cole Slaw with Creamy Dre
Categories:
Yield: 100 Servings

1 3/4 c WATER; WARM
3 1/2 oz MILK; DRY NON-FAT L HEAT
12 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 AS DIRECTED ON RECIPE NO. M00001.

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

3. ADD VINEGAR GRADUALLY; BLEND WELL.

4. POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

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

NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M00900

SERVING SIZE: 1/2 CUP

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