xt7j6q1sjg4w https://exploreuk.uky.edu/dips/xt7j6q1sjg4w/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Salads, Salad Dressings, and Relishes, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Salads, Salad Dressings, and Relishes, 1986 1986 1986 2022 true xt7j6q1sjg4w section xt7j6q1sjg4w M. SALADS, SALAD DRESSINGS,
AND RELISHES

 

 V“ ,_j

M. SALADS, SALAD DRESSINGS, AND RELISHES No. 0(1)
INDEX

 

Preparing Fresh Salad Salads, Vegetable
Ingredients, Guidelines Beans, Green
for M—G—l Pickled .................... M-45—~l
Relish Trays or Salad Bars, Dehydrated Green
Guidelines for M—G—Z Beans, Compressed . . . . M—45—2
Salads, Fruit Beans, Kidney
Apple Frijole ..................... M-4
Celery and Date ......... M—50—1 Kidney Bean ............... M-3l
Celery and Pineapple . . . . M—l Beet
Celery and Raisin M—50—2 Pickled and Onion
Fruit Medley ............. M—32 Cabbage
Waldorf Apple and Celery ..........
Fruit Apple and Raisin ..........
Grapefruit Cole Slaw
and Orange Cabbage and Carrot with
Mixed Fruit ................ Creamy Dressing ...... M—9—2
Pineapple Cheese German

 

CH — 2 (OVER)

 

  

Salads, Vegetable—Continued
Cabbage—Continued
Coleslaw—Continued
Mexican ...............
Pineapple .............
Marshmallow ........
Vegetable Slaw with
Creamy Dressing
with CreamyDressing . . .
withVinegarDressing . . .
Cabbage Dehydrated,
Compressed
Cole Slaw
Carrots, Dehydrated.
Compressed Carrot ......
Carrots, Fresh
and Pineapple ...........
and Raisin
Celery and Apple ........

 

Salads, Vegetable—Continued
Carrots, fresh—Continued
Raisin and Celery
Cucumber
and Onion ...............
and Radish ............
and Sweet Pepper
and Sour Cream
and Onion .............
Onion and Tomato
Lettuce
and Tomato
and Cucumber .........
Garden Vegetable
Spring
Tossed Green ............
Tossed Vegetable ........
Wedge ..................

M—S—4

M—15
M—15—l
M—15—2
M—lS
M—lB—l
M—lB—Z

M—33
M—46
M—19
M—44
M—47
M—48
M—33—l
(CONTINUED)

 

 Salads, Vegetable—Continued
Potato
Deviled
Hot ......................
with Vinegar Dressing
Potato (Dehydrated Diced)
Hot ......................
Potato (Dehydrated Sliced) . . .
Deviled
Hot ......................
Spinach ...................
Tomato
German Style ............
Country Style ............

M. SALADS, SALAD DRESSINGS, AND RELISHES No. 0(2)
INDEX

Salads, Vegetable—Continued
Other

Avocado, Green
Guacamole ............

California Style ........
Cardinal

Italian Style ........... M—7—l
with Croutons M—7—2
Cobb .................... M—78
Confetti M— 11
Cottage Cheese M— 12
and Apricot ............ M— 13—1
and Peach ............. M— 13
and Peach Slice M- 13—4
and Pear M— 13—2
and Pineapple ......... M—13—3

 

(OVER)

 

  

Salads, Vegetable—Continued
Other—Continued
Cottage Cheese—Continued
and Tomato
and Tomato, Sliced . . . .
Garden ............ .. . . .
Kraut ....................
Macaroni

Three Bean
Vegetable
Iellied

Banana

Black Cherry, Spiced .....

Cherry, Spiced

Cranberry and Orange . . .
with Canned Cranberry

M—l4
M—l4—l
M-l8
M—51

 

Salads, Vegetable—Continued
Iellied—Continued
Cranberry and Pineapple .
Fruit
Fruit Cocktail ............
Golden Glow
Orange ..................
Peach, Spiced
Pear
Perfection
Pineapple, Pear and

Banana
Pineapple and Cottage

Cheese ................
Shimmery Fruit and

Vegetable .............
Spring
Strawberry

M—24
M—25
M—26
M—ZO
M—ZS—l

M—3O

M—ZS—l

(CONTINUED)

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 0(3)

INDEX

 

Salad Dressings
Bacon Sour Cream
Blue Cheese ...............
and Cottage Cheese .....
With Prepared.
Beady—to-Use Blue
Cheese Dressing and

Cottage Cheese
With Sour Cream
Celery Seed ...............
Chiffonade
Creamy Fruit ..............
Quick
French
Garlic ...................
Tomato ..................
Cheese

CH—Z

M—59
M—59—l

 

Salad Dressings—Continued
French—Continued
Herbed
Italian, Creamy ............ IKI/I_ZSi—2
With Prepared,
Ready—to—Use
Dressing ............ _ _
Low Calorie M 64 1
French
Thousand Island ......... M— 85
Tomato .................. M—66
Zero ..................... M—57

Sour Cream

 

  

Salad Dressings—Continued
Vinaigrette ................
Vinegar and Oil

Relishes
Cabbage ..................
Celery, Stuffed

Blue Cheese .............
Cottage Cheese

and Relish
Peanut Butter ............

Cranberry Sauce, Fresh . . . .
Canned

Cranberry and Orange .....
and Apple ...............

 

 

 M—G. SALADS, SALAD DRESSINGS, AND RELISHES No. 1(1)
GUIDELINES FOR PREPARING FRESH SALAD INGREDIENTS

Keep salad vegetables cold at all times. Do not remove from shipping container unless they are needed within 24 hours.
When vegetables (except onions) are removed from shipping container, they should be trimmed, washed, drained, placed
in a covered container, and refrigerated as quickly as possible. Never allow vegetables to stand at room temperature for
any length of time.

PREPARATION GUIDELINES FOR LEAFY SALAD VEGETABLES:

1. Sort, trim, and discard damaged and decayed leaves. Keep as many outer leaves as possible to make the salad
attractive and nutritious.

2. Core, stem, separate, and wash salad greens. Fill sink V3 full of cool water (add 1 tbsp salt per gallon if greens contain
insects). Do not leave greens in water more than 6 to 7 minutes. Wash greens by lifting up and down in excessive
amount of water. Soak wilted greens in ice water 10 minutes or in a solution of a half—cup of vinegar to each gallon
of water for 30 minutes until crisp.

a. Iceberg lettuce should have the core removed except when it is to be shredded or used for wedges. Remove the
core by hitting each head (core side directly down) on counter; lift or twist out core; or cut out with stainless steel
knife to prevent discoloration of cut edges.

. Cabbage should be cut in quarters and hard core removed.
. Romaine, endive, and escarole should have only the base core removed and leaves separated.
. Spinach should have any bruised or blemished leaves removed.
. Parsley should have stems removed.
. Drain greens well of excess water. Invert heads of lettuce (core side down) to drain.
. Tear or cut salad greens into bite—size pieces or as otherwise directed in recipe. Reserve outer iceberg lettuce leaves
for use as lettuce cups with individual salads.

(OVER)

 

 PREPARATION GUIDELINES FOR NON—LEAFY SALAD VEGETABLES:

Carrots—Wash and scrub thoroughly to remove dirt; trim tops; scrape or peel.
Celery—Separate branches from stalk; wash thoroughly; trim bruised or blemished parts, heavy strings or midribs, and
leaves.
Celery hearts—Separate branches, wash thoroughly; do not trim leaves.
Cucumbers—Wash; pare if directed on specific recipe.
Green onions—Separate bunches. Remove wilted tops, outer layer of bulb, and root end. Wash.
Onions—Peel off outer skin. Trim ends.
Radishes—Wash thoroughly; trim tops and blemished parts. DO NOT PEEL.
Sweet green peppers—Wash; remove stems and seeds.
Tomatoes—Wash. If desired, tomato skin may be removed by dipping in boiling water about 30 seconds, then in cold
water. Pull loosened skins off with small paring knife; cut out stem end.
Tomatoes, cherry—Wash; remove stems.
Dice, grate, chop, shred, slice, cut in wedges or as otherwise directed in specific recipe. Cut tomatoes in slices or wedges
shortly before serving. Radishes, carrots, celery, and cucumbers may be crisped in ice water. Drain before using.

PREPARATION GUIDELINES FOR SALAD FRUITS:

Apples—Wash; pare if recipe indicates; core; trim bruised parts. Dice; dip in antioxidant solution (See Recipe Card
A—ZO) or citrus fruit juice.

Avocados—Cut into halves or quarters; remove seed; pare. Sprinkle with lemon juice, or dip in antioxidant solution
(See Recipe Card A—ZO).

Bananas—Remove skins and soft or discolored parts. Cut in half or slice as recipe indicates; dip in antioxidant solution
(See Recipe Card A—ZO) or citrus fruit juice.

Cranberries—Wash; sort by removing damaged berries and stems.

Grapefruit—Pare and section or cut as directed on specific recipe.

(CONTINUED)

 

 M—G. SALADS, SALAD DRESSINGS, AND BELISHES No. 1(2)
GUIDELINES FOR PREPARING FRESH SALAD INGREDIENTS

Grapes—Wash; remove stems; cut in half; remove any seeds.

Lemons-Wash; grate rind if recipe indicates. Cut in half; squeeze juice.
Melons-Cut into halves or quarters, remove seeds, pare and dice.
Oranges—Wash and grind, or pare and section or cut as specific recipe directs.

STORAGE:

Refrigerate well—drained, prepared salad vegetables on rack in covered containers or in plastic bags at least
one hour to crisp before individual salad make—up or placing on salad bar for “do—it—yourselt" salads. If greens

are to be held, drain excess water from pans or from bags (punch holes in bottom) placed in pans.

 

 M—G. SALADS, SALAD DRESSINGS, AND RELISHES No. 2(1)
GUIDELINES FOR RELISH TRAYS OR SALAD BARS

Crisp, colorful relishes may be served on relish trays or salad bars. One or two raw vegetable relishes (celery sticks,
carrot sticks, or radishes) and pickles, pickled peppers, or olives may be used. Salad greens may be added for
"make-your—own" salads. Prepare fresh vegetables according to Guidelines for Preparing Fresh Salad Vegetables
(Recipe N o. M—G-l). Prepared relishes should be placed in covered containers and refrigerated until served.

 

100 PORTIONS

 

PORTION
SIZE A.P. OI

ITEM
Container

Alfalfa Sprouts, fresh ................. 2 tbsp ........... 1 lb 9 oz ............. 1 lb 9 oz
Apple rings, spiced ................... 1 ring ........... l—No. 10 en (6 lb 13 oz) variable
Bacon bits, imitation .................. 1 tbsp ........... 1%—22 oz jr (1 lb 9 oz)
Beans, kidney ........................ 1 tbsp ........... %—No. 10 cn (4 lb 9 oz) 2 lb 14 oz
Bean sprouts, canned ................. 1/4 cup ........... 4—No. 10 en (25 lb 8 oz) 12 lb 12 oz
Bean sprouts, fresh ................... 2 tbsp ........... 3 lb 2 oz ............. 3 lb 2 oz
Beets, sliced ......................... 4 slices .......... 3—No. 10 on (19 1b 8 oz) 12 lb 3 oz
Broccoli, fresh ........................ 2 to 3 stalks ...... 25 1b 10 oz ........... 20 1b

 

 

 

 

 

 

 

 

  

ITEM

PORTION
SIZE

100 PORTIONS

 

A.P. or
Container

E.P.

 

 

Carrots, fresh, strips (4 by 1/2 inch) .....
Cauliflower, fresh ....................
Celery, fresh, sticks or strips (1/2 inch) . .
Chow mein noodles

Crabapples, spiced, whole ............

Croutons .............................
Cucumbers, fresh, pared, sliced .......
Endive or escarole, fresh ..............
Lettuce, head, fresh, trimmed,
separated

Mushrooms, sliced, fresh, trimmed . . . .
Mushrooms, sliced, canned ...........
Olives, green, unpitted ...............
Olives, ripe, whole, unpitted or pitted .

Onions, dry, chopped .................
Onions, dry, sliced ...................
Onions, green, whole .................

 

6 strips ..........
2 flowerets .......
4 strips ..........
1/:a cup ...........
1 crabapple ......

8 croutons

4 slices ..........
variable .........
variable .........

2 tbsp ...........
1 tbsp ...........
3 olives ..........
3 olives ..........

1/4 cup ...........
3 to 4 slices ......
1 green onion . . . .

 

3—No. 10 cn (4 lb 8 oz)
2—No. 10 cn (13 lb

3 lb 2 oz
2% jumbo cn (4 lb)

3%—l qt jar (6 lb 12 oz)

BIA—No. 300 en (5 1b
13 oz)

 

61b90z
lOlb
61b902

7lb902
41b80z
41b

31b202
21b4oz
4lbl4oz
21b902

81b202
61b
21b8oz

 

(CONTINUED)

 

 

 M—G. SALADS, SALAD DRESSINGS, AND RELISHES No. 2(2)
GUIDELINES FOR RELISH TRAYS OR SALAD BARS

100 PORTIONS

 

 

PORTION

SIZE A-P- Pr
Contamer

ITEM

 

Peas, chick (garbanzo beans) .......... variable ......... 3—15—16 oz cn ........

Peppers, pickled, cherry, Whole ....... 1 to 2 peppers . . . . 6—1 qt jar (9 lb 9 oz) 6 lb 12 oz

Peppers, pickled, jalapeno ............ 1 to 2 peppers . . . . 2——No. 10 on (12 lb 8 lb

12 oz)

Peppers, sweet, fresh, strips .......... variable ......... 6 1b 8 oz 5 lb 5 oz

Pickles, cucumber, dill, whole, cut in 4 sticks .......... 2—1 gal jar (17 1b 7 oz) 10 lb 7 oz
sticks (6 per pickle) or 21/2—No. 10 cn 10 lb 7 oz

(17 1b 2 oz)
Pickles, cucumber, sweet, Whole ...... l to 2 pickles ..... 2—No. 10 cn (15 lb 9 1b 8 oz
13 oz)
Pickles, mixed, sweet ................. 3 to 4 pickles ..... 1 gal jar (9 1b 14 oz) or 5 1b 15 oz
v; 11/4—No. 10 cn(101b 6 lb 1 oz
1) 2 oz)
Radishes, fresh ....................... 3 radishes ....... 7 lb 12 oz 7 1b 2 oz
Romaine, fresh ....................... variable ......... 4 lb 12 oz 4 lb 8 oz
Spinach, fresh ........................ variable ......... 4 1b 8 oz 4 lb 2 oz
Tomatoes, fresh, cherry ............... 2 to 3 tomatoes . . .
Tomatoes, fresh, quartered ............ 2 quarters ....... 20 1b 4 oz 19 lb 14 oz
Tomatoes, fresh, sliced ............... 2 slices .......... 10 lb 6 oz

 

 

 

 

 

 

CH—l

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 1
APPLE, CELERY, AND PINEAPPLE SALAD

 

YIELD: lOO Portions EACH PORTION: 1/2 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Trim, wash, and prepare salad
vegetables and fruits as directed on

Recipe Card M—G—l.

Salad Dressing . . . . . Combine Salad Dressing and apples.

Apples, fresh,
eating, cored,
unpared, diced,
1/2 inch

 

 

Pineapple, canned, 6 lb 12 oz . Drain pineapple.
chunks or tidbits

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Celery, fresh, 3 lb ..... . . . 4. Add pineapple and celery to apple
diced, 1/2 inch mixture; mix lightly.

 

Lettuce, fresh, 4 lb ..... . Place 1 lettuce leaf on each serving

trimmed dish; add 1/2 cup salad mixture.
Cover; refrigerate until ready to
serve;

 

 

 

 

 

 

 

NOTE: 1. In Step l: 10 lb 10 oz fresh eating apples A.P. (26 apples) will yield 9 lb unpared,

diced apples.
4 lb 2 oz fresh celery A.P. will yield 3 lb diced celery.
4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.
2. In Step 2, apples may be dipped in solution of antioxidant and water to prevent dis-
coloration. See Recipe Card A—ZO.

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 2
SPINACH SALAD

 

YIELD: 100 Portions EACH PORTION: 1 Cup (23/4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Trim, wash and prepare vegeta-
bles as directed on Recipe No.
M—G—l. Tear spinach leaves
into large pieces.

 

Bacon, raw, . . . . . Cook bacon until crisp; drain.
chopped

 

Eggs, hard cooked, .. .. . Combine eggs, onions, mush—

chopped rooms, bacon and spinach. Toss
Onions, dry, sliced 2 lb 11 oz lightly to mix ingredients.

1/8 inch . Cover; refrigerate until ready to
Mushrooms, fresh, . . . . serve.

sliced . Serve With Vinegar and Oil Dress-
Spinach, fresh ..... ing (recipe No. M—69).

 

 

 

 

 

 

 

CH—2 (OVER)

 

 NOTE: In Step 1:
8 lb 12 oz fresh spinach A.P. will yield 8 lb trimmed spinach;
3 lb dry onions A.P. will yield 2 lb 11 oz sliced onions;
3 1b 5 oz fresh mushrooms A.P. will yield 3 lb sliced mushrooms.

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 3

CABBAGE, APPLE AND CELERY SALAD

 

YIELD: 100 Portions

EACH PORTION: 1/2 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

.Trim, wash, and prepare salad

vegetables and fruit as directed on

Recipe Card M—G—l.

 

Salad Dressing . . . .
Salt ..............

. Combine Salad Dressing and salt.

 

Apples, fresh,
eating, unpared,
cored, diced
1/2——inch

. Add apples to Salad Dressing; stir to

coat well.

 

 

Cabbage, fresh,
shredded

Celery, fresh, diced
14—inch

 

 

. Combine apple mixture, cabbage,
. Cover; refrigerate at least 2 to 3

V to serve.

 

 

and celery.

hours. Keep refrigerated until ready

 

 

(OVER)

 

 NOTE: 1. In Step 1: 4 lb 2 oz fresh eating apples A.P. (10 apples) will yield 3 lb 8 oz unpared,
diced apples.
15 lb fresh cabbage A.P. will yield 12 lb shredded cabbage.
5 lb 8 oz fresh celery A.P. will yield 4 lb diced celery.
2. In Step 1, apples may be dipped in solution of antioxidant and water to prevent
discoloration. See Recipe Card A—ZO.

VARIATION
1. CABBAGE, APPLE, AND RAISIN SALAD: Follow Steps 1 through 3. In Step 4, omit celery; add
2 lb 11 oz (2 qt) washed, drained raisins. Follow Step 5.

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 4
FRI] OLE SALAD

 

YIELD: 100 Portions EACH PORTION: 3A Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

.Trim, wash, and prepare salad
vegetables as directed on Recipe

Card M—G—l.

Kidney beans, 6 lb 14 oz . Drain beans; rinse well; drain. Set
canned aside for use in Step 4.

 

 

French Dressing... . Prepare 1/2 recipe for French
Dressing (Recipe No. M—58).

. Combine beans and French
Dressing.

. Cover; refrigerate at least 6 hours.
Keep refrigerated until ready to

 

 

serve .

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Cabbage, fresh,
shredded

Tomatoes, fresh,
diced

Cucumbers, fresh,

 

81b .....

31/2 gal . .

lgal....

.21/2qt

 

 

 

 

6. Just before
tomatoes,
lightly.

serving add cabbage,
and cucumbers; mix

 

 

pared, sliced

NOTE: 1. In Step l: 10 lb fresh cabbage A.P. will yield 8 lb shredded cabbage.

6 lb 2 oz fresh tomatoes A.P. will yield 6 lb diced tomatoes.
4 lb 2 oz fresh cucumbers A.P. will yield 3 lb 8 oz pared, sliced cucumbers

2. In Step 2, 7 lb (7—No. 303 on) canned kidney beans may be used.
3. In Step 3, 2 qt prepared, ready-to-use French Dressing may be used.

 

 m
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M

CARROT SALAD

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 5(2)
CARROT SALAD

YIELD: 100 Portions EACH PORTION: 1/2 Cup (3 Ounces) See Note 2

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Trim, wash, and prepare salad
vegetables as directed on Recipe
No. M—G—l.

Carrots, fresh, 21/2 gal . . . . Combine carrots and celery.
shredded
Celery, fresh, diced 33/4 qt . . . .
1/4 inch

Milk, nonfat, dry . . . . . . . 9 tbsp . . ,. . Reconstitute milk; combine with

Water, warm ....... 11/4 cups . Salad Dressing, salt, sugar, and

Salad Dressing . . . . . 11/4 qt . . . . lemon juice. Blend well.

Salt 1% tbsp . . . Add to vegetables; toss together

Sugar, granulated . . 1/4 cup . . . lightly.

Iuice, lemon 1/4 cup . . . . Cover; refrigerate at least 2 to 3
(optional) hours. Keep refrigerated until

ready to serve.

CH-l (OVER)

 

 

 

 

 

 

 

 

 

 

 NOTE: 1. In Step 1: 12 lb 3 oz fresh carrots A.P. Will yield 10 lb shredded carrots.
6 lb 14 oz fresh celery AP Will yield 5 lb diced celery.
6 oz lemons AP. (11/2 lemons) will yield 1/4 cup juice.
2. In Step 5, l—No. 8 scoop may be used.

VARIATIONS

. CARROT AND PINEAPPLE SALAD: Follow Step 1. In Step 2, omit celery. Use 6 lb 12 oz (l—No. 10
on) canned, drained, pineapple chunks or tidbits. Follow Steps 3 through 5.

. CARROT AND RAISIN SALAD: Follow Step 1. In Step 2, omit celery. Combine carrots With 3 lb
21/4 qt) raisins. Follow Steps 3 through 5. EACH PORTION: 1/3 Cup (l—No. 12 scoop).

. CARROT, CELERY, AND APPLE SALAD: Follow Step 1. In Step 2, use 8 lb (2 gal) shredded
carrots (9 lb 12 oz AP), 3 lb (21/4 qt) diced celery (4 lb 2 oz AP.) and 4 lb 8 oz (11/4 gal) diced
unpared apples (5 lb 5 oz A.P.). Follow Steps 3 through 5.

. CARROT, RAISIN, AND CELERY SALAD: Follow Step I. In Step 2, combine carrots with 3 lb (21/4
qt) diced celery (4 lb 2 oz AP.) and 2 lb (11/2 qt) raisins. Follow Steps 3 through 5.

. CARROT SALAD (CARROTS, DEHYDRATED, SHREDDED, COMPRESSED): Omit Step I; use 1 lb
4 oz (12/3—No. 21/2 cn) dehydrated, compressed, shredded carrots. Break discs into 4 equal
pieces. Add to 63/4 qt cool water. Let stand until fully rehydrated, about 45 minutes. Stir to break
apart. Drain and refrigerate. Follow Steps 2 through 5.

 

 M. SALADS, SALAD DBESSINGS, AND RELISHES No. 6(1)

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 6(2)
STUFFED CELERY

 

YIELD: 100 Portions EACH PORTION: 2 Pieces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Trim, wash, and prepare celery as

directed on Recipe Card M—G—l.

Celery, fresh, 2 to 200 . Place celery in iced water 1 hour or

3—inch pieces pieces until crisp. Drain. Place on sheet pans
Water, ice ........ to cover . lined with waxed paper. Set aside for
use in Step 4.

 

 

Cheese, shredded . 2%qt . Combine cheese, pimientos, Salad

Pimientos, canned, . . . . 11/2 cups Dressing, red pepper, and Worcester-
drained, chopped (1/2—No. shire sauce; blend well.

21/2 cn) . Fill hollow section of each celery

Salad Dressing . . . . 1 cup . . . . piece with mixture.

Pepper, red, ground 1/2 tsp . . . . . Cover; refrigerate until ready to

Worcestershire 1 tbsp . . . serve.

 

 

 

 

 

 

sauce

 

(OVER)

 

 NOTE: I. In Step 1, 8 lb 4 oz fresh celery A.P. will yield 6 lb trimmed celery cut into 2 to 3—inch
pieces.
2. In Step 2, 1 lb (1/3—No. 10 cn) canned cheese, American, processed, dehydrated
combined with 1 cup warm water may be substituted for cheese. See Recipe Card
F—G—l.

3. In Step 2, 2—702 cn canned pimientos may be used.
VARIATIONS

. BLUE CHEESE STUFFED CELERY: Follow Steps 1 and 2. Omit ingredients in Step 3.
Reconstitute 1 oz (3% tbsp) nonfat, dry milk in 7/3 cup warm water; blend with 1 lb blue—veined
cheese and 2 lb (1 qt) cottage cheese. Follow Steps 4 and 5.

. COTTAGE CHEESE STUFFED CELERY: Follow Steps 1 and 2. Omit ingredients in Step 3.
Combine 2 lb (1 qt) cottage cheese, 1/1 cup tomato catsup, 2 tbsp prepared horseradish, and 2 tsp
grated dry onion; blend thoroughly. Follow Steps 4 and 5.

. COTTAGE CHEESE AND RELISH STUFFED CELERY: Follow Steps 1 and 2. Omit ingredients
in Step 3. Combine 2 lb (1 qt) cottage cheese and 1 lb (2 cups) pickle relish. Follow Steps 4 and 5.

. PEANUT BUTTER STUFFED CELERY: Follow Steps 1 and 2. Omit ingredients in Step 3.
Combine 1 lb 2 oz (2 cups) peanut butter with 11/2 cups (l—l lb jr) honey; blend thoroughly.
Follow Steps 4 and 5.

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 7(1)
CHEF'S SALAD

 

YIELD: 100 Portions EACH PORTION: See Step 6

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Trim, wash, and prepare salad
vegetables as directed on Recipe
No. M—G— l.

 

Lettuce, fresh . Tear or cut prepared lettuce into
trimmed large pieces.

 

Cabbage, fresh, . Combine lettuce with cabbage,
shredded peppers, celery and cucumbers;
Peppers, sweet, toss lightly.
fresh, diced . Cover; refrigerate for use in Step
1/2 inch 6.
Celery, fresh, diced
1/4 inch
Cucumbers, fresh,
pared, sliced
1/8 inch

CH—2

 

 

 

 

 

 

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Cold meat 5. Cut meat and cheese into thin

Cheese, American strips and eggs and tomatoes
or Swiss into 8 wedges each.

Eggs, hard cooked, . . 6. Place about 1 cup salad vegeta—
wedges bles in salad bowls. Add 2 thin

Tomatoes, fresh, . . . . strips meat, 4 thin strips cheese,
wedges 2 wedges eggs and 2 wedges
tomatoes.

. Cover; refrigerate until ready to
serve.

 

 

 

 

 

 

 

NOTE: 1. In Step 1:
7 lb 9 oz fresh lettuce A.P. will yield 7 lb trimmed lettuce.
1 lb 4 oz fresh cabbage A. P. will yield 1 lb shredded cabbage.
2 lb 7 oz fresh sweet peppers A. P. will yield 2 lb diced peppers.
4 lb 2 oz fresh celery A. P. will yield 3 lb diced celery.
2 lb 6 oz fresh cucumbers A. P. will yield 2 lb sliced, pared cucumbers.
6 lb 2 oz fresh tomatoes A.P. will yield 6 lb tomato wedges.

(CONTINUED)

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 7(2)
CHEF'S SALAD

. In Step 1, 1 lb 4 oz fresh, red cabbage A.P. will yield 1 lb shredded cabbage.

. In Step 5, suggested cold meats are beef, bologna, harn, pickle and pimiento loaf and/
or turkey.

. For entree portion, prepare 11/2 recipes for salad vegetables; 3 recipes meat, cheese
and eggs. EACH PORTION: 11/2 cups salad vegetables, 6 strips meat, 12 strips cheese
and 9 wedges eggs.

VARIATIONS
1. CHEF 'S SALAD ITALIAN STYLE: Follow Steps 1 through 4. In Steps 5 and 6, omit cold meat.

cheese, and eggs. Use 2 lb salami or pepperoni cut into thin strips, 2 lb Provolone cheese cut
into thin strips, and 15 oz (11/2 cups —— l-No. 300 on) sliced ripe olives. Place 1 cup salad
vegetables in each salad bowl. Add 2 thin strips salami or pepperoni, 4 thin strips
Provolone cheese, 2 tomato wedges and 1 olive slice. Follow Step 7.

. CHEF'S SALAD WITH CROUTONS: Follow Steps 1 through 6. In Step 7, prepare 3/4 recipe
Garlic Croutons (Recipe No. D—lB—l). Serve 6 croutons with each salad.

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 8
COLE SLAW

 

YIELD: 100 Portions EACH PORTION: 1/2 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Trim, wash, and prepare cabbage as

directed on Recipe Card M—G—l.

 

Cabbage, fresh, . . . . 5% gal . . . Chill cabbage in covered container
finely shredded until crisp.

 

Salad Dressing . . . . 2 qt ..... . Combine Salad Dressing, salt, sugar,
Salt .............. . . . 2 tbsp . . . and vinegar.

Sugar, granulated . . . . . 11/2 cups . . Pour over cabbage; mix well.
Vinegar .......... 1/2 cup . . . . Cover; refrigerate until ready to
Paprika (optional) . 2 tbsp . . . serve. Sprinkle lightly with paprika to
garnish just before serving.

 

 

 

 

 

 

 

(OVER)

 

 NOTE: 1. In Step 1, 15 lb fresh cabbage A.P. will yield 12 lb finely shredded cabbage.
2. In Step 1, 2 lb 8 oz shredded red cabbage A.P. may be substituted for 2 lb cabbage.

VARIATION

l. MEXICAN COLE SLAW: Follow Step 1. In Step 2, use 6 lb (2% gal) shredded fresh cabbage
7 lb 8 oz A.P. In Step 3, add 3 lb (3 qt) diced fresh celery (4 lb 2 oz A.P.), 4 lb (2% qt) diced
fresh tomatoes (4 lb 1 oz A.P.), 8 oz (11/3 cups) finely minced dry onions (9 oz A.P.) and 3 lb (3
qt) finely shredded fresh sweet peppers (3 lb 10 oz A.P.).

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 9(1)
COLE SLAW WITH CREAMY DRESSING

 

YIELD: 100 Portions EACH PORTION: 1/2 Cup (21/4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Trim, wash and prepare cabbage
as directed on Recipe No.
M—G— l.

 

Milk, nonfat, dry . . . . . . . . . . . Reconstitute milk; add Salad
Water, warm . . Dressing, pepper, mustard, salt
Salad Dressing . . . . and sugar; mix well.

Pepper, black ......
Mustard, prepared . . .
Salt

Sugar, granulated . . .

 

Vinegar . Add vinegar gradually; blend
well.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Cabbage, fresh, 12 lb . . . . 51/4 gal . . . 4. Pour dressing over cabbage; toss
finely shredded lightly until well mixed.

5. Cover; refrigerate until ready to
serve.

 

 

 

 

 

 

 

NOTE: 1. In Step 1, 15 lb fresh cabbage A.P. will yield 12 lb finely shredded cabbage.
2. One No. 8 scoop may be used. See Recipe No. A—4.

VARIATIONS

. COLE SLAW WITH VINEGAR DRESSING: Follow Step 1. Omit Steps 2 and 3. Combine 2 tsp
black pepper, 1 oz (ll/3 tbsp) salt, 1 lb 12 oz (1 qt) granulated sugar, 1 qt vinegar and 1 cup
water; mix well. Follow Steps 4 and 5. Just before serving, sprinkle 1/2 oz (2 tbsp) paprika,
ground over slaw to garnish.

. CABBAGE AND CARROT SLAW WITH CREAMY DRESSING: Follow Steps 1 through 3. In Step
4, use 10 lb (41/4 gal) finely shredded cabbage (12 lb 8 oz A.P.) and 3 lb (3 qt) finely shredded
carrots (3 lb 11 oz A.P.). Follow remainder of Step 4 and Step 5.

. PINEAPPLE COLE SLAW: Follow Step 1. In Step 2, omit pepper; reduce mustard to 2 tsp.
Follow Step 3. In Step 4, use 10 lb (41/4 gal) finely shredded cabbage (12 lb 8 oz A.P.) and 6 lb
12 oz (l—No. 10 en) canned, drained pineapple chunks or tidbits. Follow remainder of Step 4
and Step 5. '

(CONTINUED)

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 9(2)
COLE SLAW WITH CREAMY DRESSING
VARIATIONS

4. PINEAPPLE MARSHMALLOW COLE SLAW: Follow Step 1. In Step 2, omit pepper; reduce
mustard to 2 tsp. Follow Step 3. In Step 4, use 10 lb (41/4 gal) finely shredded cabbage (12 lb
8 oz A.P.) and 6 lb 12 oz (l-No. 10 cn) canned, drained pineapple chunks or tidbits. Follow
remainder of Step 4 and Step 5. Just before serving, add 1 lb 5 oz (3 qt) miniature marshmallows.
EACH PORTION: 2/3 Cup (31/2 Ounces).

. VEGETABLE SLAW WITH CREAMY DRESSING: Follow Steps 1 through 3. In Step 4, use 10 lb
(41/4 gal) finely shredded cabbage (12 lb 8 oz A.P.), 2 lb (2 qt) finely shredded carrots (2 lb 7 oz
A.P.), 6 oz (1 cup) minced dry onions (7 oz A.P.) and 1 lb 8 oz (41/2 cups) diced sweet peppers
(1 lb 13 oz A.P.). Follow remainder of Step 4 and Step 5.

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 10

COLE SLAW
(Dehydrated Compressed Cabbage)

 

YIELD: 100 Portions EACH PORTION: 1/2 Cup (4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

Cabbage, 2 lb 13 oz 3—No. 21/2 . Break each disc into 4 or 5 pieces.
dehydrated, cn Add water and allow to rehydrate
uncooked, 3 hours under refrigeration. Drain
compressed thoroughly.

Water, cool 4 gal . . . .

 

 

Salad Dressing . . . . . 11/4 qt . . . . . Combine Salad Dressing, Wor-

Worcestershire 1/4 cup cestershire sauce, celery seed,
sauce salt, mustard, vinegar, and

Celery seed ........ 1/4 cup . . . sugar; blend well.

Salt ............... . . . . 2 tbsp . . . ~ . Pour dressing over drained cab-

Mustard, prepared . 1 cup . . . . bage. Toss lightly.

Vinegar ........... 1 cup . . . . . Cover; refrigerate until ready to

Sugar, granulated . . 21/4 cups . serve.

 

 

 

 

 

 

 

CH-l

 

 g

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 11(2)
CONFETTI SALAD

 

YIELD: 100 Portions EACH PORTION: 1/2 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

.Trim, wash, and prepare salad
vegetables as directed on Recipe

Card M—G—l.

Rice, long grain . . . . . . . Combine rice, water, and salt; bring

Water, cold ....... .. to a boil; stir occasionally. Reduce

Salt .............. . . . . . . heat; cover tightly; simmer 25
minutes or until water is absorbed.

. Uncover and allow to steam dry 5 to
7 minutes. Chill well.

 

 

Tomatoes, fresh, . Combine chilled rice, tomatoes,
cubed peppers, onions, celery, and
Peppers, sweet, - - pimientos. Toss together lightly.
fresh, Chopped ’ Cover; refrigerate for use in Step 5.

(OVER)

 

 

 

 

 

 

 

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Onions, dry,
chopped

Celery, fresh,
Ichopped

Pimientos, canned,
drained, chopped

8oz .....

21b .....

llb 12 oz

11/2 cups.
11/2 qt ...

31/2 cups
(l—No.
21/2 on)

 

 

Salt ..............
Pepper, black .....
Salad Dressing . . . .

 

 

3tbsp
2tsp
lqt .....

 

 

5. Combine salt, pepper, and Salad
Dressing; fold into rice and vegetable
mixture just before serving.

 

(CONTINUED)

 

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 11(3)
CONFETTI SALAD

In Step 1: 3 lb 1 oz fresh tomatoes A.P. will yield 3 lb cubed tomatoes.
1 lb 13 oz fresh sweet peppers A.P. will yield 1 lb 8 oz chopped, sweet

peppers.
9 oz dry onions A.P. will yield 8 oz chopped onions.

2 lb 12 oz fresh celery A.P. will yield 2 lb chopped celery.

. In Step 4, 1 oz (1/3 cup) dehydrated onions may be used. See Recipe Card A—ll

. In Step 4, 4—7 oz cn canned pimientos may be used.

. In Step 4, 1 lb (l—No. 303 cn) canned red sweet peppers may be used for pimientos.
. In Step 5, salad may be served on lettuce. 4 lb 5 oz fresh lettuce A.P. will yield 4 lb

trimmed lettuce.

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 12
COTTAGE CHEESE SALAD

 

YIELD: 100 Portions EACH PORTION: 1/1 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Cottage cheese 12 lb . Trim, wash, and prepare lettuce as
directed on Recipe Card M—G—l.

Lettuce, fresh, . Place 1 lettuce leaf on each serving
trimmed dish; add 1/1 cup (I—No. 16 scoop)
cottage cheese.

 

 

Paprika, ground . . . . . . . Garnish each mound of cheese with
paprika. Cover; refrigerate until
ready to serve.

 

 

 

 

 

 

 

(OVER)

 

 NOTE: 1.
2.

3.

In Step 1, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.

In Step 1, 2—No. lO cn canned dehydrated cottage cheese may be used. Behydrate
according to instructions on container.

In Step 3, salads may be garnished with 8 oz (21/2 cups) shredded fresh carrots (9 oz A.P.) or
8 oz (2 cups) diced fresh green onions (10 oz A.P.) including tops, or 3 oz (11/2 cups) minced
fresh parsley, or 12 oz (2 cups) finely chopped fresh sweet peppers (15 oz A.P.), or 1 lb
(2 cups) pickle relish, or 14 oz (1/2—No. 21/2 on) canned chopped pimientos, or 1 lb

(l—No. 303 cn) canned red sweet peppers, or 1 lb (3 cups) thinly sliced fresh radishes (1 1b
2 oz A.P.).

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No.13(1)
COTTAGE CHEESE AND PEACH SALAD

 

 M. SALADS, SALAD DRESSINGS, AND RELISHES No. 13 (2)
COTTAGE CHEESE AND PEACH SALAD

 

YIELD: 100 Portions EACH PORTION: 1/4 Cup (2 Ounces) Cottage Cheese
plus 1 Peach Half (21/2 Ounces)

 

INGR