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Recipe: Kidney Bean Salad

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Yield: 100 Servings

     20    EGGS SHELL
      3 lb CELERY FRESH
 20 2/3 lb BEANS KIDNEY #10
     12 oz ONIONS DRY
      1 lb PEPPER SWT GRN FRESH
      1 tb PEPPER BLACK 1 LB CN
      2 lb RELISH PICKLE SWEET
      3 lb SALAD DRESSING #2 1/2
      1 c  VINEGAR CIDER

1/2 oz SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100.
2. COMBINE SALAD DRESSING, SALT, PEPPER, AND VINEGAR IN MIXER BOWL; WHIP OR MIX WELL. SET ASIDE FOR USE IN STEP 4.
3. DRAIN BEANS; RINSE; DRAIN THOROUGHLY.
4. COMBINE DRESSING, BEANS, CELERY, EGGS, ONIONS, PEPPER, AND RELISH; MIX CAREFULLY.
5. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P WILL YIELD 3 LB THINLY SLICED CELERY. 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ THINLY SLICED ONIONS. 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB THINLY SLICED PEPPERS.

2. IN STEP 3, 21 LB (21-NO. 303 CN) CANNED KINDEY BEANS MAY BE USED.

3. IN STEP 4, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. Recipe Number: M03100

SERVING SIZE: 1/2 CUP

From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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