Recipe#879

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

INGREDIENTS

2 1/4 gal. (19 1/2 lb or 3-No. 10 cn) beets, canned, sliced
2 qt. vinegar
1 1/2 cups (3 oz) parsley, fresh, chopped
6 tbsp. (3 oz) salt
1 1/2 tsp. pepper, black
15 each (8 lb approx.) cucumbers, fresh, pared, thinly sliced
1 1/2 qt. vinegar
1 1/2 qt. water
4 tbsp. (2 oz) salt
1 cup (8 oz) sugar, granulated
1 1/2 tsp. pepper, black
2 qt. sour cream
4 tbsp. (2 oz) mustard, dry

INSTRUCTIONS

Place beets in bowl. Add vinegar, parsley, salt, and pepper. Mix well Cover. Chill. Place cucumbers in bowl; add vinegar, water, sugar, salt, and pepper. Cover. Chill. Drain vinegar liquid from beets and discard. Drain liquid from cucumbers into bowl. Reserve liquid. Prepare dressing by stirring sour cream and mustard into reserved liquid. Spoon beets in center of serving pan spoon cucumbers around edge. Pour dressing on top of salad.

NOTE: 10 lb fresh cucumbers A.P. will yield 8 lb sliced pared cucumbers.