Recipe for Cucumber, Onion, Tomato and Sour Cream Salad 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
2 lb BACON,SLICED FZ
12 lb CUCUMBERS FRESH
3 lb TOMATOES FRESH
3 lb ONIONS DRY
4 oz SUGAR, GRANULATED 10 LB
1 tbl PEPPER BLACK 1 LB CN
2 cup VINEGAR CIDER
Instructions:
Instructions: 1. WASH AND SLICE CUCUMBERS PAPERTHIN. USE SLICING MACHINE, IF POSSIBLE. CUT TOMATOES INTO 8 WEDGES EACH.

2. COOK BACON UNTIL CRISP; DRAIN OFF FAT.

3. COMBINE SOUR CREAM, VINEGAR, SUGAR, SALT AND PEPPER. STIR IN CUCUMBERS, ONIONS, TOMATOES AND BACON.

4. COVER; REFRIGERATE 2 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1, 12 LB 10 OZ FRESH CUCUMBERS A.P. WILL YIELD 12 LB SLICED, UNPARED CUCUMBERS.

NOTE:

2. IN STEP 1, 3 LB 5 OZ ONIONS A.P. WILL YIELD 3 LB THINLY SLICED ONIONS.

NOTE:

3. IN STEP 1, 3 LB 1 OZ TOMATOES A.P. WILL YIELD 3 LB TOMATO WEDGES.

NOTE:

4. IN STEP 3, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO INSTURCTIONS ON CONTAINER.

SERVING SIZE: 1/2 CUP (4

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