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Name: Kraut Salad
Prep time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 3 c CELERY FRESH; 3 c Onions; 3 c PEPPER SWT GRN FRESH; 12 1/3 lb SAUERKRAUT #10; 6 3/4 c SUGAR; GRANULATED 10 LB

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INGREDIENTS

3 c CELERY FRESH
3 c Onions
3 c PEPPER SWT GRN FRESH
12 1/3 lb SAUERKRAUT #10
6 3/4 c SUGAR; GRANULATED 10 LB

Servings

INSTRUCTIONS

1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1. 2. DRAIN SAUERKRAUT; RESERVE JUICE FOR USE IN STEP 4. 3. COMBINE SAUERKRAUT, ONIONS, CELERY, PEPPERS AND CELERY SEED. 4. COMBINE 3 1/3 CUPS SAUERKRAUT JUICE WITH SUGAR; BRING TO BOIL. COOL. 5. POUR OVER SAUERKRAUT MIXTURE; BLEND WELL. 6. COVER; REFRIGERATE FOR 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE. NOTE: 1. IN STEP 1: 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 2 1/2 OZ (2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. Recipe Number: M05100 SERVING SIZE: 1/3 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Kraut Salad

3 c CELERY FRESH 
3 c Onions 
3 c PEPPER SWT GRN FRESH 
12 1/3 lb SAUERKRAUT #10 
6 3/4 c SUGAR; GRANULATED 10 LB

1.  TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD  M-G-1.    2.  DRAIN SAUERKRAUT; RESERVE JUICE FOR USE IN STEP 4.    3.  COMBINE SAUERKRAUT, ONIONS, CELERY, PEPPERS AND CELERY SEED.    4.  COMBINE 3 1/3 CUPS SAUERKRAUT JUICE WITH SUGAR; BRING TO BOIL.  COOL.    5.  POUR OVER SAUERKRAUT MIXTURE; BLEND WELL.    6.  COVER; REFRIGERATE FOR 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED.  KEEP  REFRIGERATED UNTIL READY TO SERVE.    NOTE:  1.  IN STEP 1:  1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED  ONIONS.  1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED  CELERY.  1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB  CHOPPED PEPPERS.    2.  IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS)  DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 2 1/2 OZ (2 CUPS) FROZEN  DICED GREEN PEPPERS MAY BE USED.    Recipe Number: M05100    SERVING SIZE: 1/3 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 100 Servings

Calories: 67
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 7.3mg		0 %
Total Carbohydrate 17.3g		5 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 17.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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