Title: Cole slaw, dehy. ingr.
 Categories: 
      Yield: 100 Servings
 
 
  1.  BREAK DISCS INTO 4 EQUAL PIECES. ADD TO 6 3/4 QT COOL WATER. LET
  STAND UNTIL FULLY REHYDRATED, ABOUT 45 MINUTES. STIR TO BREAK  APART.
  DRAIN.
  
  2.  COMBINE CARROTS AND CELERY.
  
  3.  RECONSTITUTE MILK; COMBINE WITH SALAD DRESSING, SALT, SUGAR, AND
  LEMON JUICE. BLEND WELL.
  
  4.  ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.
  
  5.  COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. KEEP REFRIGERATE UNTIL
  READY TO SERVE.
  
  NOTE:  1.  IN STEP 1:  1 2/3-NO. 2 1/2 CN DEHYDRATED, COMPRESSED,
  SHREDDED CARROTS WILL YIELD 2 1/2 GAL 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.
  
  NOTE:  2.  IN STEP 5, 1-NO. 8 SCOOP MAY BE USED.
  
  Recipe Number: M00505
  
  SERVING SIZE: 100
  
  From the  (actually used today!).