Recipe

Carrot & Potato Pancakes Recipe

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Ingredients

Directions

Step #1 1.
Step #2 TRIM, WASH, & PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
Step #3 MG0100.
Step #4 2.
Step #5 mix CARROTS & DRAINED PINEAPPLE.
Step #6 3.
Step #7 RECONSTITUTE MILK; mix WITH SALAD DRESSING, SALT, SUGAR, AND LEMON JUICE.
Step #8 mix WELL.
Step #9 4.
Step #10 ADD TO VEGETABLES; TOSS TOGETHER LIGHTLY.
Step #11 5.
Step #12 PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE.
Step #13 COVER; put in the fridge AT LEAST 2 TO 3 hrs.
Step #14 KEEP put in the fridgeD UNTIL READY TO SERVE.
Step #15 : ALL NOTES ARE PER 100 PORTIONS.
Step #16 NOTE: 1.
Step #17 IN STEP 1: 12 LB 3 OZ FRESH CARROTS A.
Step #18 --.
Step #19 WILL YIELD 10 LB SHREDDED CARROTS.
Step #20 6 LB 14 OZ FRESH CELERY A.
Step #21 --.
Step #22 WILL YIELD 5 LB sliced CELERY.
Step #23 6 OZ LEMONS A.
Step #24 --.
Step #25 (1 1/2 LEMONS) WILL YIELD 1/4 c JUICE.
Step #26 2.
Step #27 IN STEP 5, 4 LB 5 OZ FRESH LETTUCE A.
Step #28 --.
Step #29 WILL YIELD 4 LB TRIMMED LETTUCE.
Step #30 3.
Step #31 1-NO.
Step #32 8 SCOOP MAY BE USED.
Step #33 SEE RECIPE NO.
Step #34 A-4.
Step #35 Recipe Number: M00501 SERVING SIZE: 1/2 c (3.
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