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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 3/4 c. WATER, Hot
- 3 1/2 ounce Lowfat milk, DRY NON-FAT L HEAT
- 3 lb CARROTS FRESH
- 10 lb CABBAGE WHITE FRESH
- 12 ounce SUGAR, GRANULATED 10 LB
- 2 tsp PEPPER BLACK 1 LB CN
- 1 quart SALAD DRESSING #2 1/2
- 2 Tbsp. MUSTARD PREP. 1 LB JAR
- 1 c. VINEGAR CIDER
- 1 ounce SALT TABLE 5LB
Direcciones
- 1. TRIM, WASH, AND PREPARE CABBAGE AND CARROTS AS DIRECTED ON RECIPE CARD M00001.
- 2. RECONSTITUTE Lowfat milk; Add in SALAD DRESSING, PEPPER, MUSTARD, SALT, AND SUGAR, MIX WELL.
- 3. Add in VINEGAR GRADUALLY, BLEND WELL.
- 4. COMBINE FINELY SHREDDED CABBAGE AND FINELY SHREDDED CARROTS. POUR DRESSING OVER CABBAGE AND CARROTS; TOSS LIGHTLY Till WELL MIXED.
- 5. COVER; Chill Till READY OT SERVE.
- NOTE:
- 1. IN STEP 1, 12 LB 8 Ounce A.P. CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED CABBAGE.
- NOTE:
- 2. IN STEP 1, 3 LB 11 Ounce CARROT A.P. WILL YIELD 3 LB FINELY SHREDDED CARROTS.
- SERVING SIZE: 1/2 C. (2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 578g | |
| Recipe makes 12 servings | |
| Calories 525 | |
| Calories from Fat 194 | 37% |
| Total Fat 22.02g | 28% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.14g | |
| Cholesterol 0mg | 0% |
| Sodium 1857mg | 77% |
| Potassium 1010mg | 29% |
| Total Carbs 82.43g | 22% |
| Dietary Fiber 11.1g | 37% |
| Sugars 57.74g | 38% |
| Protein 5.69g | 9% |
