Pineapple Cole Slaw Recipe
Yield: 100 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: WATER, WARM
3 1/2 ounce: MILK, DRY NON-FAT L HEAT
6 3/4 lbs: PINEAPPLE SLICED #10,
10 lbs: CABBAGE WHITE FRESH,
12 ounce: SUGAR, GRANULATED 10 LB
1 quart: SALAD DRESSING #2 1/2,
2 tbsp: MUSTARD PREP. 1 LB JAR,
1 cup: VINEGAR CIDER,
1 ounce: SALT TABLE 5LB,
Directions:
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 Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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