Title: Pineapple Cole Slaw
Categories:
Yield: 100 Servings

1 3/4 c WATER; WARM
3 1/2 oz MILK; DRY NON-FAT L HEAT
6 3/4 lb PINEAPPLE SLICED #10
10 lb CABBAGE WHITE FRESH
12 oz SUGAR; GRANULATED 10 LB
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 CARD M-G-1.

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

3. ADD VINEGAR GRADUALLY BLEND WELL.

4. COMBINE FINELY SHREDED CABBAGE AMD CANNED, DRAINED PINEAPPLE CHUNKS OR
TIDBITS. POUR DRESSING OVER CABBAGE AND PINEAPPLE; TOSS LIGHTLY UNTIL WELL
MIXED.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

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

Recipe Number: M00903

SERVING SIZE: 1/2 CUP (2

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