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  • Pineapple Cole Slaw

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    Pineapple Cole Slaw
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 3/4 c. WATER, Hot
    • 3 1/2 ounce Lowfat milk, DRY NON-FAT L HEAT
    • 6 3/4 lb PINEAPPLE SLICED #10
    • 10 lb CABBAGE WHITE FRESH
    • 12 ounce SUGAR, GRANULATED 10 LB
    • 1 quart SALAD DRESSING #2 1/2
    • 2 Tbsp. MUSTARD PREP. 1 LB JAR
    • 1 c. VINEGAR CIDER
    • 1 ounce SALT TABLE 5LB

    Directions

    1. 1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE CARD M-G-1.
    2. 2. RECONSTITUTE Lowfat milk; Add in SALAD DRESSING, MUSTARD, SALT, AND SUGAR; MIX WELL.
    3. 3. Add in VINEGAR GRADUALLY BLEND WELL.
    4. 4. COMBINE FINELY SHREDED CABBAGE AMD CANNED, Liquid removed PINEAPPLE CHUNKS Or possibly TIDBITS. POUR DRESSING OVER CABBAGE AND PINEAPPLE; TOSS LIGHTLY Till WELL MIXED.
    5. 5. COVER; Chill Till READY TO SERVE.
    6. NOTE: IN STEP 1, 12 LB 8 Ounce CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED CABBAGE.
    7. SERVING SIZE: 1/2 C. (2

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