Source: U.S. Department of Defence
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Marinated Carrots
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 020 00
MARINATED CARROTS
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
135 cal
24 g
1g
5g
0 mg
109 mg
28 mg
Ingredient
Weight
Measure
Issue
CARROTS,FRESH,STICKS
16 lbs
3 gal 2-1/8 qts
19-1/2 lbs
WATER,BOILING
20-7/8 lbs
2 gal 2 qts
SOUP,CONDENSED,TOMATO
3-1/8 lbs
1 qts 1-3/4 cup
SUGAR,GRANULATED
2-2/3 lbs
1 qts 2 cup
VINEGAR,DISTILLED
3-1/8 lbs
1 qts 2 cup
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
MUSTARD,DRY
3/4 oz
2 tbsp
OIL,SALAD
1 lbs
2 cup
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2-1/8 cup
2-1/2 lbs
Method
1
Add carrots to boiling water.
2
Bring back to a boil; reduce heat; simmer 5 minutes or until tender-crisp. Drain. Set aside for use in Step 6.
3
Combine soup, sugar, vinegar, pepper, and mustard in a mixer bowl. Blend at medium speed 3 minutes.
4
Add salad oil or olive oil slowly to mixture at low speed 2 minutes.
5
Add onions and peppers. Scrape down bowl. Blend 1 minute.
6
Pour mixture over warm carrots. Cover; refrigerate overnight or until flavors are well blended. Keep refrigerated until ready to
serve. CCP: Hold for service at 41 F. or lower.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 135 cal |
| Carbohydrates: | 24 g |
| Protein: | 1g |
| Fat: | 5g |
| Cholesterol: | 0 mg |
| Sodium: | 109 mg |
| Calcium: | 28 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CARROTS,FRESH,STICKS | 16 lbs | 3 gal 2-1/8 qts | 19-1/2 lbs |
| WATER,BOILING | 20-7/8 lbs | 2 gal 2 qts | |
| SOUP,CONDENSED,TOMATO | 3-1/8 lbs | 1 qts 1-3/4 cup | |
| SUGAR,GRANULATED | 2-2/3 lbs | 1 qts 2 cup | |
| VINEGAR,DISTILLED | 3-1/8 lbs | 1 qts 2 cup | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| MUSTARD,DRY | 3/4 oz | 2 tbsp | |
| OIL,SALAD | 1 lbs | 2 cup | |
| ONIONS,FRESH,CHOPPED | 2 lbs | 1 qts 1-5/8 cup | 2-1/4 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2 lbs | 1 qts 2-1/8 cup | 2-1/2 lbs |
| Method: | |
|
1 Add carrots to boiling water. 2 Bring back to a boil; reduce heat; simmer 5 minutes or until tender-crisp. Drain. Set aside for use in Step 6. 3 Combine soup, sugar, vinegar, pepper, and mustard in a mixer bowl. Blend at medium speed 3 minutes. 4 Add salad oil or olive oil slowly to mixture at low speed 2 minutes. 5 Add onions and peppers. Scrape down bowl. Blend 1 minute. 6 Pour mixture over warm carrots. Cover; refrigerate overnight or until flavors are well blended. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence