Cabbage, Apple and Celery

1. TRIM, WASH AND PREPARE SALAD VEGETABLES AND FRUIT AS DIRECTED ON RECIPE NO. M00001. 2. ADD APPLES TO SALAD DRESSING; STIR TO COAT WELL. 3. COMBINE APPLE MIXTURE, CABBAGE AND CELERY. 4. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 1: 4 LB 2 OZ FRESH EATING APPLES A.P. (10 APPLES) WILL YIELD 3 LB 8 OZ OR 1 GAL UNPARED, DICED APPLES; 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB OR 5 1/2 GAL SHREDDED CABBAGE; 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB OR 3 QT DICED CELERY. Recipe Number: M00300 SERVING SIZE: 1/2 CUP (3 From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.