Title: Cole slaw with creamy dre
 Categories: 
      Yield: 100 Servings
 
  1 3/4 c  WATER; WARM
  3 1/2 oz MILK; DRY NON-FAT L HEAT
     12 lb CABBAGE WHITE FRESH
     12 oz SUGAR; GRANULATED 10 LB
      2 ts PEPPER BLACK 1 LB CN
      1 qt SALAD DRESSING #2 1/2
      2 tb MUSTARD PREP. 1 LB JAR
      1 c  VINEGAR CIDER
      1 oz SALT TABLE 5LB
 
  1.  TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. M00001.
  
  2.  RECONSTITUE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT AND
  SUGAR; MIX WELL.
  
  3.  ADD VINEGAR GRADUALLY; BLEND WELL.
  
  4.  POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED.
  
  5.  COVER; REFRIGERATE UNTIL READY TO SERVE.
  
  NOTE:  1.  IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY
  SHREDDED CABBAGE.
  
  NOTE:  2.  ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
  
  Recipe Number: M00900
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).