| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
Pineapple Marshmallow Cole Slaw
Source: U.S. Department of Defence | |
Custom Search
|
SALADS, SALAD DRESSINGS, AND RELISHES No.M 009 04
PINEAPPLE MARSHMALLOW COLE SLAW
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
106 cal
16 g
1g
5g
3 mg
186 mg
33 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
WATER,WARM
14-5/8 oz
1-3/4 cup
SALAD DRESSING,MAYONNAISE TYPE
2 lbs
1 qts
3/8 oz
1/3 tsp
MUSTARD,PREPARED
SALT
1 oz
1 tbsp
12-1/3 oz
1-3/4 cup
SUGAR,GRANULATED
VINEGAR,DISTILLED
8-1/3 oz
1 cup
CABBAGE,GREEN,FRESH,SHREDDED
10-1/2 lbs
4 gal 1 qts
13-1/8 lbs
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,DRAINED
6-3/4 lbs
2 qts 1-7/8 cup
MARSHMALLOWS,MINIATURE
1-1/3 lbs
3 qts
Method
1
Reconstitute milk; add Salad Dressing, mustard, salt, and sugar; mix well.
2
Add vinegar gradually; blend well.
3
Use finely shredded cabbage and pineapple chunks or tidbits. Pour dressing over cabbage; toss lightly until well mixed.
4
Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. Just before serving, add miniature marshmallows.
Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/salads_and_dressings/pineapple_marshmallow_cole_slaw.html Copyright © 1995-2019 ITA all rights reserved.
|
Yield: 100 | Portion: 2/3 Cup |
Calories: | 106 cal |
Carbohydrates: | 16 g |
Protein: | 1g |
Fat: | 5g |
Cholesterol: | 3 mg |
Sodium: | 186 mg |
Calcium: | 33 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
MILK,NONFAT,DRY | 1-3/4 oz | 3/4 cup | |
WATER,WARM | 14-5/8 oz | 1-3/4 cup | |
SALAD DRESSING,MAYONNAISE TYPE | 2 lbs | 1 qts | |
MUSTARD,PREPARED | 3/8 oz | 1/3 tsp | |
SALT | 1 oz | 1 tbsp | |
SUGAR,GRANULATED | 12-1/3 oz | 1-3/4 cup | |
VINEGAR,DISTILLED | 8-1/3 oz | 1 cup | |
CABBAGE,GREEN,FRESH,SHREDDED | 10-1/2 lbs | 4 gal 1 qts | 13-1/8 lbs |
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,DRAINED | 6-3/4 lbs | 2 qts 1-7/8 cup | |
MARSHMALLOWS,MINIATURE | 1-1/3 lbs | 3 qts |
Method: | |
1 Reconstitute milk; add Salad Dressing, mustard, salt, and sugar; mix well. 2 Add vinegar gradually; blend well. 3 Use finely shredded cabbage and pineapple chunks or tidbits. Pour dressing over cabbage; toss lightly until well mixed. 4 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. Just before serving, add miniature marshmallows. |
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