Recipe for Vegetable Slaw with Cream 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 cup WATER, WARM
63/1000 oz MILK, DRY NON-FAT L HEAT
2 lb CARROTS FRESH
10 lb CABBAGE WHITE FRESH
3/8 oz ONIONS DRY
1/2 lb PEPPER SWT GRN FRESH
12 oz SUGAR, GRANULATED 10 LB
2 tsp PEPPER BLACK 1 LB CN
1 qt SALAD DRESSING #2 1/2
1 oz MUSTARD PREP. 1 LB JAR
8 oz VINEGAR CIDER
Instructions:
Instructions: 1. TRIM, WASH, AND PREPARE CABBAGE CARROTS, ONIONS, AND GREEN PEPPERS AS DIRECTED ON RECIPE CARD M00001.

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

3. ADD VINEGAR GRADUALLY; BLEND WELL.

4. COMBINE FINELY SHREDDED CABBAGE FINELY SHREDDED CARROTS, MINCED ONIONS, AND ONIONS AND PEPPERS; TOSS LIGHTLY UNTIL WELL MIXED.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE:

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

NOTE:

2. IN STEP 1, 2 LB 7 OZ CARROTS A.P. WILL YIELD 2 LB FINELY SHREDDED CARROTS.

NOTE:

3. IN STEP 1, 7 OZ ONIONS A.P. WILL YIELD 6 OZ MINUCED ONION.

NOTE:

4. IN STEP 1, 1 LB 13 OZ GREEN PEPPER A.P. WILL YIELD 1 LB 8 OZ DICED GREEN PEPPER.

SERVING SIZE: 1/2 CUP (2

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