Kraut Salad M.Salads, Salad Dressings, and Relishes No.051
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|Yield: 100 Portions Each Portion: 1/3 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare salad |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Sauerkraut | 12LB 6OZ| 1.50 Gal | 2. Drain sauerkraut; reserve |
|Dehydrated Onions | 1LB | 3.00 Cup | juice for use in Step 4. |
|Celery | 1LB | 3.00 Cup | 3. Combine sauerkraut, onions, |
|Peppers, Sweet | 1LB | 3.00 Cup | celery, peppers, and celery |
|Celery Seed | | 1.33 Tbsp| seed. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | 4. Combine 3 1/3 cups sauerkraut |
|anulated | | | juice with sugar; bring to a |
| | | | boil. Cool. |
| | | | 5. Pour over sauerkraut mixture; |
| | | | blend well. |
| | | | 6. Cover; refrigerate for three |
| | | | hours or until flavors are |
| | | | well blended. Keep refriger- |
| | | | ated until ready to serve. |
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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.
2. In Step 1: 1 lb 4 oz fresh, sweet peppers A.P. will yield
1 lb chopped peppers.
3. In Step 3, 2 oz (2/3 cups) dehydrated onions and 2 1/2 oz
(2 cups) dehydrated green peppers (See Recipe A-11) or
2 1/2 oz (2 cups) frozen diced green peppers may be used.