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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3 lb CELERY FRESH
- 4 lb TOMATOES FRESH
- 6 lb CABBAGE WHITE FRESH
- 8 ounce ONIONS DRY
- 3 lb PEPPER SWT GRN FRESH
- 12 ounce SUGAR, GRANULATED 10 LB
- 4 lb SALAD DRESSING #2 1/2
- 4 ounce VINEGAR CIDER
- 2 Tbsp. SALT TABLE 5LB
Direcciones
- 1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. MG0100.
- 2. RefrigerateCABBAGE IN COVERED CONTAINER Till CRISP.
- 3. COMBINE CELERY, TOMATOES, ONIONS, SWEET PEPPERS, SALAD DRESSING SALT, SUGAR AND VINERGAR.
- 4. Add in TO CABBAGE; MIX WELL.
- 5. COVER; Chill Till READY TO SERVE. JUST BEFORE SERVING, SPRINKLE LIGHTLY WITH PAPRIKA TO GARNISH.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 2, 7 LB 8 Ounce CABBAGE A.P. WILL YIELD 6 LB SHREDDED CABBAGE.
- NOTE:
- 2. IN STEP 3, 4 LB 2 Ounce CELERY A.P. WILL YIELD 3 LB DICED CELERY.
- NOTE:
- 3. IN STEP 3, 4 LB 1 Ounce TOMATOES A.P. WILL YIELD 4 LB DICED TOMATOES.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 628g | |
| Recipe makes 12 servings | |
| Calories 742 | |
| Calories from Fat 355 | 48% |
| Total Fat 40.23g | 50% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 2786mg | 116% |
| Potassium 1191mg | 34% |
| Total Carbs 97.17g | 26% |
| Dietary Fiber 9.1g | 30% |
| Sugars 67.09g | 45% |
| Protein 5.46g | 9% |
