Title: Country Style Tomato Sala
Categories:
Yield: 100 Servings

2 lb CELERY FRESH
12 lb TOMATOES FRESH
1 lb ONIONS DRY
1 1/2 lb PEPPER SWT GRN FRESH
12 oz SUGAR; GRANULATED 10 LB
8 oz SALAD OIL; 1 GAL
2 tb PEPPER BLACK 1 LB CN
3 c VINEGAR CIDER
1 oz SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD
M-G-1

2. CUT TOMATOES INTO 1/2 INCH CUBES.

3. ADD CHOPPED ONIONS, FRESH SWEET PEPPERS, AND CELERY, COMBINE VINEGAR,
GRANULATED SUGAR, AND SALAD OIL. ADD TO SALAD; TOSS. COVER; MARINATE AT
LEAS
1 HOUR BEFORE SERVING. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB
TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS;
4 1/4 OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY; 1 LB 12 OZ
FRESH
SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED SWEET PEPPERS; 2 LB 12 OZ
FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.

NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 1/2 CUP
DEHYDRATED
PARSLEY MAY BE USED. SEE RECIPE NO. A01100.
Recipe Number: M05301

SERVING SIZE: 1/2 CUP (3

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