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Title: Mexican Cole Slaw Categories: Yield: 100 Servings 3 lb CELERY FRESH 4 lb TOMATOES FRESH 6 lb CABBAGE WHITE FRESH 8 oz ONIONS DRY 3 lb PEPPER SWT GRN 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 CELERY, TOMATOES, ONIONS, SWEET PEPPERS, SALAD DRESSING SALT, SUGAR AND VINERGAR. 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 2, 7 LB 8 OZ CABBAGE A.P. WILL YIELD 6 LB SHREDDED CABBAGE. NOTE: 2. IN STEP 3, 4 LB 2 OZ CELERY A.P. WILL YIELD 3 LB DICED CELERY. NOTE: 3. IN STEP 3, 4 LB 1 OZ TOMATOES A.P. WILL YIELD 4 LB DICED TOMATOES. Recipe Number: M00801 SERVING SIZE: 1/2 CUP From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |