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Add a photoServings: 12
Ingredients
- 3 1/2 gal WATER, Hot
- 3 1/2 gal WATER
- 18 x Large eggs SHELL
- 3 lb CELERY FRESH
- 10 ounce PIMENTOS 7 Ounce
- 6 ounce ONIONS DRY
- 4 3/8 lb POTATOES FRESH
- 2 ounce PEPPER SWT GRN FRESH
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 1 47/250 lb RELISH PICKLE SWEET
- 4 lb SALAD DRESSING #2 1/2
- 2/3 c. VINEGAR CIDER
- 1/2 ounce PAPRIKA Grnd
- 1 ounce SALT TABLE 5LB
- 1/4 c. SALT TABLE 5LB
Directions
- 1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.
- 2. Add in POTAOTES TO SALTED WATER; COVER. BRING QUICKLY TO A BOIL.
- REDUCE HEAT. SIMMER 20 TO 25 Min Or possibly Till TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.
- 3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING.
- 4. CAREFULLY COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOS, Large eggs, SALT, AND PEPPER.
- 5. COMBINE SALAD DRESSING AND VINEGAR; FOLD INTO POTATO Mix.
- COVER; Chill Till READY TO SERVE.
- NOTE:
- 1. IN STEP 1: 4 LB 2 Ounce FRESH CELERY A.P. WILL YIELD 3 LB Minced CELERY.
- 2. IN STEP 3, 3 LB ( 2 1/4 Quart) DRY, Minced ONIONS (3 LB 5 Ounce A.P.) and 12 Ounce (2 1/4 C.) FRESH, Minced SWEET PEPPERS (15 Ounce A.P.) MAY BE USED.
- 3. IN STEP 4, 1 1/2-7 Ounce CN CANNED PIMENTOS MAY BE USED.
- 4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
- NOTE: 3. IN STEP 5, 1 1/2-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
- NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
- SERVING SIZE: 2/3 C. (4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2764g | |
| Recipe makes 12 servings | |
| Calories 831 | |
| Calories from Fat 422 | 51% |
| Total Fat 47.68g | 60% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.26g | |
| Cholesterol 313mg | 104% |
| Sodium 5424mg | 226% |
| Potassium 1257mg | 36% |
| Total Carbs 92.73g | 25% |
| Dietary Fiber 7.1g | 24% |
| Sugars 44.56g | 30% |
| Protein 14.34g | 23% |
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