Servings: 100 Portions
Portions: 1/2 Cup Each
2 gallon (8 lb) carrots, fresh, ground
2-1/4 quart (3 lb) celery, fresh, diced
1-1/4 gallon (4 lb 8 oz) apples, unpared, diced
1/2 cup (2-1/2 oz) milk, nonfat, dry
1-1/4 cups water, warm
1-1/4 quart (2 lb 8 oz) salad dressing
1-1/2 tablespoon (1 oz) salt
4 tablespoon (2 oz) sugar, granulated
4 tablespoon juice, lemon (optional)
Combine carrots, apples, and celery. Reconstitute milk and warm water; combine with Salad Dressing, salt, sugar, and lemon juice Blend well. Add to vegetables; toss together lightly. Cover and refrigerate 2 to 3 hours.
NOTE:
12 lb 8 oz fresh carrots A.P. will yield 10 lb ground carrots.
7 lb fresh celery A.P. will yield 5 lb diced celery
6 oz lemons A.P. (1-1/2 lemons) will yield 4 tablespoon juice.
1-1/2 cups other types of milk may be substituted for nonfat dry milk and water.