Cabbage And Carrot Slaw W Recipe

• 1 3/4 c. WATER, Hot
• 3 1/2 ounce Lowfat milk, DRY NON-FAT L HEAT
• 3 lb CARROTS FRESH
• 10 lb CABBAGE WHITE FRESH
• 12 ounce SUGAR, GRANULATED 10 LB
• 2 tsp PEPPER BLACK 1 LB CN
• 1 quart SALAD DRESSING #2 1/2
• 2 Tbsp. MUSTARD PREP. 1 LB JAR
• 1 c. VINEGAR CIDER
• 1 ounce SALT TABLE 5LB

1. 1.
2. TRIM, WASH, AND PREPARE CABBAGE AND CARROTS AS DIRECTED ON RECIPE CARD M00001.
3. 2.
4. RECONSTITUTE Lowfat milk; Add in SALAD DRESSING, PEPPER, MUSTARD, SALT, AND SUGAR, MIX WELL.
5. 3.
6. Add in VINEGAR GRADUALLY, BLEND WELL.
7. 4.
8. COMBINE FINELY SHREDDED CABBAGE AND FINELY SHREDDED CARROTS.
9. POUR DRESSING OVER CABBAGE AND CARROTS; TOSS LIGHTLY Till WELL MIXED.
10. 5.
11. COVER; Chill Till READY OT SERVE.
12. NOTE:
13. 1.
14. IN STEP 1, 12 LB 8 Ounce A.P.
15. CABBAGE A.P.
16. WILL YIELD 10 LB FINELY SHREDDED CABBAGE.
17. NOTE:
18. 2.
19. IN STEP 1, 3 LB 11 Ounce CARROT A.P.
20. WILL YIELD 3 LB FINELY SHREDDED CARROTS.
21. SERVING SIZE: 1/2 C. (2

water, milk, carrots, sugar, pepper, salad, vinegar cider, salt

Taken from cookeatshare.com/recipes/cabbage-and-carrot-slaw-w-96661 (may not work)