Instructions: 1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1.

2. DRAIN SAUERKRAUT; RESERVE JUICE FOR USE IN STEP 4.

3. COMBINE SAUERKRAUT, ONIONS, CELERY, PEPPERS AND CELERY SEED.

4. COMBINE 3 1/3 CUPS SAUERKRAUT JUICE WITH SUGAR; BRING TO BOIL.

COOL.

5. POUR OVER SAUERKRAUT MIXTURE; BLEND WELL.

6. COVER; REFRIGERATE FOR 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED.

KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1: 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS)

DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 2 1/2 OZ (2 CUPS)

FROZEN DICED GREEN PEPPERS MAY BE USED.

SERVING SIZE: 1/3 CUP

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