Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): tell us
Ingredients
Preparation
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M00001. 2. COMBINE CUCUMBERS, ONIONS, AND SLICED RADISHES (2 LB 12 OZ A.P.) 1/8 INCH THICK. 3. COMBINE SALT, PEPPER, SUGAR, VINEGAR, AND WATER. BLEND WELL. 4. POUR OVER CUCUMBERS, ONIONS, AND RADISHES. 5. COVER; REFRIGERATE AT LEAST 1 1/2 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE. NOTE: 1. IN STEP 1: 17 LB 14 OZ FRESH CUCUMBERS A.P. WILL YIELD 15 LB SLICED, PARED CUCUMBERS. NOTE: 2. IN STEP 2, 6 OZ (4 1/2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. Recipe Number: M01501 SERVING SIZE: 1 SRV From the (actually used today!). Downloaded from G Internet, G Internet.
