Cucumber and Sour Cream Salad M.Salads, Salad Dressings, and Relishes No.016
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1/2 Cup|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare cucum- |
| | | | bers as directed on Recipe |
| | | | Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Cucumbers | 20LB | | 2. Slice cucumbers paper-thin. |
|Cold Water | | 2.00 Gal | Use slicing machine, if |
|Salt | 3OZ| 4.67 Tbsp| possible. |
| | | | 3. Soak cucumbers in salted |
| | | | water for 30 minutes. Drain |
| | | | well. Set aside for use in |
| | | | Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Bacon, Chilled, Slic| 2LB | 1.50 Qrt | 4. Cook bacon until crisp; |
|ed, Rindless | | | drain off fat. |
|--------------------|----------|----------|-----------------------------------|
|Sour Cream | | 1.50 Gal | 5. Combine cucumbers, bacon, sour |
|Vinegar, White | | 1.00 Qrt | cream, vinegar, salt and |
|Salt | 2OZ| 2.33 Tbsp| pepper. |
|Pepper, Black, Groun| | 1.00 Tbsp| 6. Cover; refrigerate for 2 hours |
|d | | | or until flavors are well |
| | | | blended. Keep refrigerated |
| | | | until ready to serve. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 1, 21 lb fresh cucumbers A.P. will yield 20 lb
sliced, unpared cucumbers.
2. In Step 3, chopped bacon may be omitted.
3. In Step 4, Sour Cream Sauce Mix may be substituted. Mix
according to instructions on container.