Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Default CABBAGE AND CARROT SLAW WITH CREAMY DRESSING

CABBAGE AND CARROT SLAW WITH CREAMY DRESSING 33 mg 190 mg 3 mg 5 g 1 g
9 g 78 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates
Calories Yield 100 1/2 Cup Portion Ingredient MILK,NONFAT,DRY
WATER,WARM SALAD DRESSING,MAYONNAISE TYPE PEPPER,BLACK,GROUND
MUSTARD,PREPARED SALT SUGAR,GRANULATED VINEGAR,DISTILLED
CABBAGE,GREEN,FRESH,SHREDDED CARROTS,FRESH,SHREDDED Issue Measure 3/4
cup 1-3/4 cup 1 qts 1/3 tsp 2 tbsp 1 tbsp 1-3/4 cup 1 cup 4 gal 1 qts 2
qts 3-7/8 cup Weight 1-3/4 oz 14-5/8 oz 2 lbs 1/8 oz 1-1/8 oz 1 oz
12-1/3 oz 8-1/3 oz 10-1/2 lbs 2-7/8 lbs 13-1/8 lbs 3-1/2 lbs Method 1 2
3 4 Reconstitute milk; add Salad Dressing, pepper, mustard, salt and
sugar; mix well. Add vinegar gradually; blend well. Use finely shredded
cabbage and finely shredded carrots. Pour dressing over cabbage; toss
lightly until well mixed. Cover; refrigerate until ready to serve.
CCP: Hold for service at 41 F. or lower.


i found it on this link,
http://www.tpub.com/content/food/recipes/
i think it can be useful.. they got lots of recipes there!

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> wrote in message
ups.com...
> CABBAGE AND CARROT SLAW WITH CREAMY DRESSING 33 mg 190 mg 3 mg 5 g 1 g
> 9 g 78 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates
> Calories Yield 100 1/2 Cup Portion Ingredient MILK,NONFAT,DRY
> WATER,WARM SALAD DRESSING,MAYONNAISE TYPE PEPPER,BLACK,GROUND
> MUSTARD,PREPARED SALT SUGAR,GRANULATED VINEGAR,DISTILLED
> CABBAGE,GREEN,FRESH,SHREDDED CARROTS,FRESH,SHREDDED Issue Measure 3/4
> cup 1-3/4 cup 1 qts 1/3 tsp 2 tbsp 1 tbsp 1-3/4 cup 1 cup 4 gal 1 qts 2
> qts 3-7/8 cup Weight 1-3/4 oz 14-5/8 oz 2 lbs 1/8 oz 1-1/8 oz 1 oz
> 12-1/3 oz 8-1/3 oz 10-1/2 lbs 2-7/8 lbs 13-1/8 lbs 3-1/2 lbs Method 1 2
> 3 4 Reconstitute milk; add Salad Dressing, pepper, mustard, salt and
> sugar; mix well. Add vinegar gradually; blend well. Use finely shredded
> cabbage and finely shredded carrots. Pour dressing over cabbage; toss
> lightly until well mixed. Cover; refrigerate until ready to serve.
> CCP: Hold for service at 41 F. or lower.
>
>



How high does the oven get preheated?


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