Carrot, Raisin, And Celer
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Carrot, Raisin, And Celer
  Carrots    Raisins  
Last updated 6/12/2012 1:12:30 AM. Recipe ID 40492. Report a problem with this recipe.
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      Title: Carrot, raisin, and celer
 Categories: 
      Yield: 100 Servings
 
  1 1/4 c  WATER; WARM
  2 1/2 oz MILK; DRY NON-FAT L HEAT
      3 lb CARROTS FRESH
      4 lb CELERY FRESH
      2 lb RAISINS #10
      2 oz SUGAR; GRANULATED 10 LB
  2 1/2 lb SALAD DRESSING #2 1/2
      1 oz SALT TABLE 5LB
 
  1.  TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
  MG0100.
  
  2.  COMBINE CARROTS, CELERY, AND RAISINS.
  
  3.  RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND
  LEMON JUICE.  BLEND WELL.
  
  4.  ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.
  
  5.  PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE.
  COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS.  KEEP REFRIGERATED UNTIL
  READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS.
  
  NOTE:  1.  IN STEP 1:  12 LB 3 OZ FRESH CARROTS A.P. WILL YIELD 10 LB
  SHREDDED CARROTS. 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED
  CELERY. 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 1/4 CUP JUICE.
  
  2.  IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
  LETTUCE.
  
  3.  1-NO. 8 SCOOP MAY BE USED.  SEE RECIPE NO. A-4.
  
  Recipe Number: M00504
  
  SERVING SIZE: 1/2 CUP (3
  
  From the  (actually used today!).




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Recipe ID 40492 (Apr 03, 2005)

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