Recipe#766

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

2 1/2 gal. (10 lb) carrots, fresh, ground
3 3/4 qt. (5 lb) celery, fresh, diced
1/2 cup (2 1/2 oz) milk, nonfat, dry
1 1/4 cups water, warm
1 1/4 qt. (2 lb 8 oz) salad dressing
1 1/2 tbsp. (1 oz) salt
4 tbsp. (2 oz) sugar, granulated
4 tbsp. juice, lemon (optional)

INSTRUCTIONS

Combine carrots and celery. Reconstitute milk and warm water; combine with Salad Dressing, salt, sugar, and lemon juice Blend well. Add to vegetables; toss together lightly. Cover and refrigerate 2 to 3 hours.

NOTE: 1. 12 lb 8 oz fresh carrots A.P. will yield 10 lb ground carrots.
2. 7 lb fresh celery A.P. will yield 5 lb diced celery
3. 6 oz lemons A.P. (1 1/2 lemons) will yield 4 tbsp juice.
4. 1 1/2 cups other types of milk may be substituted for nonfat dry milk and water.