Recipe#816

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

INGREDIENTS

1 1/2 qt. (3 lb or 1/3-1 gal jar) salad dressing
3 tbsp. (2 oz) salt
1 tbsp. pepper, black
1 cup vinegar
2 3/4 gal. (23 lb or 23-No. 303 cn) beans, kidney, canned
2 1/4 qt. (3 lb) celery, fresh, thinly sliced
20 eggs, hard cooked, chopped
2 1/4 cups (12 oz) onions, dry, thinly sliced
3 cups (1 lb) peppers, sweet, fresh, thinly sliced
1 qt. (2 lb) relish, pickle, sweet

INSTRUCTIONS

Combine salad dressing, salt, pepper, and vinegar; whip or shake well. Set aside. Drain beans well. Combine dressing, beans, celery, eggs, onions, peppers, and relish; mix carefully. Cover and refrigerate.

NOTE: 3-No. 10 cn canned kidney beans may be used.