6 servings

2 cups carrots, coarsley shredded
3/4 cup raisins
4 tsp cup milk
1/3 cup mayonnaise
pinch salt
pinch ground nutmeg (optional)
1 tsp lemon juice (optional)


50 servings

3 quarts carrots, coarsley shredded
1 quart 1/2 cup raisins
1/2 cup milk
2 cups mayonnaise
1/2 tsp salt
1/2 tsp ground nutmeg
2 Tbsp lemon juice


1. Place carrots and raisins in large bowl.

2. Combine milk, mayonnaise or salad dressing, salt,
nutmeg (optional) and lemon juice (optional).

3. Pour dressing over carrots and raisins. Mix lightly.

4. Cover. Refrigerate for 1 to 1 1/2 hours.

5. Mix lightly before serving. Portion with No. 16 scoop (1/4 cup).


Source: USDA School Lunch Recipes - 1988.