Recipe: Cabbage, Apple and Raisin
For 100 Persons
Category:
3 1/2 lb APPLE FRESH
2 2/3 lb RAISINS #10
12 lb CABBAGE WHITE FRESH
1 qt SALAD DRESSING #2 1/2
1. TRIM, WASH AND PREPARE SALAD VEGETABLES AND FRUIT AS DIRECTED ON
RECIPE NO. M00001.
2. ADD APPLES TO SALAD DRESSING; STIR TO COAT WELL.
3. COMBINE APPLE MIXTURE, CABBAGE AND RAISINS.
4. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE UNTIL READY TO
SERVE.
NOTE: IN STEP 1: 4 LB 2 OZ FRESH EATING APPLES A.P. (10 APPLES) WILL
YIELD 3 LB 8 OZ OR 1 GAL UNPARED, DICED APPLES; 15 LB FRESH CABBAGE A.P.
WILL YIELD 12 LB OR 5 1/2 GAL SHREDDED CABBAGE; 5 LB 8 OZ FRESH CELERY A.P.
WILL YIELD 4 LB DICED CELERY.
Recipe Number: M00301
SERVING SIZE: 1/2 CUP (3
From the
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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