Esta es una exhibición prevé de cómo se va ver la receta de 'Mexican Cole Slaw' imprimido.

Receta Mexican Cole Slaw
by Global Cookbook

Mexican Cole Slaw
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  Raciónes: 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.
  6. ALL NOTES ARE PER 100 PORTIONS.
  7. NOTE:
  8. IN STEP 2, 7 LB 8 Ounce CABBAGE A.P. WILL YIELD 6 LB SHREDDED CABBAGE.
  9. NOTE:
  10. IN STEP 3, 4 LB 2 Ounce CELERY A.P. WILL YIELD 3 LB DICED CELERY.
  11. NOTE:
  12. IN STEP 3, 4 LB 1 Ounce TOMATOES A.P. WILL YIELD 4 LB DICED TOMATOES.
  13. SERVING SIZE: 1/2 C.