Servings: 100 Portions
Portions: 1/2 Cup Each
2-1/4 gallon (19 1/2 lb or 3-No. 10 can) beets, canned, sliced
2 quart vinegar
1-1/2 cups (3 oz) parsley, fresh, chopped
6 tablespoon (3 oz) salt
1-1/2 teaspoon pepper, black
15 each (8 lb approx.) cucumbers, fresh, pared, thinly sliced
1-1/2 quart vinegar
1-1/2 quart water
4 tablespoon (2 oz) salt
1 cup (8 oz) sugar, granulated
1-1/2 teaspoon pepper, black
2 quart sour cream
4 tablespoon (2 oz) mustard, dry
Place beets in bowl. Add vinegar, parsley, salt, and pepper. Mix well Cover. Chill.
Place cucumbers in bowl; add vinegar, water, sugar, salt, and pepper. Cover. Chill.
Drain vinegar liquid from beets and discard. Drain liquid from cucumbers into bowl.
Reserve liquid. Prepare dressing by stirring sour cream and mustard into reserved liquid. Spoon beets in center of serving pan spoon cucumbers around edge. Pour dressing on top of salad.
NOTE:
10 lb fresh cucumbers A.P. will yield 8 lb sliced pared cucumbers.