Recipe for Pineapple Marshmallow Cole Slaw 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 cup WATER, WARM
1/2 oz MILK, DRY NON-FAT L HEAT
3/4 lb PINEAPPLE SLICED #10
10 lb CABBAGE WHITE FRESH
1/3 lb MARSHMALLOW, WHITE
12 oz SUGAR, GRANULATED 10 LB
1 qt SALAD DRESSING #2 1/2
2 tsp MUSTARD PREP. 1 LB JAR
1 cup VINEGAR CIDER
Instructions:
Instructions: 1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE CARD M00001.

2. RECONSTITUTE MILK; AND SALAD DRESSING, MUSTARD, SALT, AND SUGAR; MIX WELL.

3. ADD VINEGAR GRADUALLY BLEND WELL.

4. COMBINE FINELY SHREDED CABBAGE AND CANNED, DRAINED PINEAPPLES CHUNKS OR TIDBITS. POUR DRESSING OVER CABBAGE AND PINEAPPLE; TOSS LIGHTLY UNTIL WELL MIXED.

5. COVER; REFRIGERATE UNTIL READY TO SERVE. JUST BEFORE SERVING, ADD MINIATURE MARSHMALLOWS.

NOTE: IN STEP 1, 12 LB 8 OZ CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED CABBAGE.

SERVING SIZE: 2/3 CUP (3

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