12 hard-cooked eggs (p. 271)
4 pounds dried brown or kidney beans (or 1 1/2 no. 10 cans canned beans)
12 ounces celery, diced
3 ounces green pepper, chopped
3 ounces onion, minced
10 ounces pickle relish
3 cups salad dressing or mayonnaise
2 tablespoons salt
3/4 cup cider vinegar
Servings: 50 / Yield: 6 quarts
1. Peel and dice eggs.
2. Rinse beans with cold water. Drain.
3. Combine with beans. Add eggs.
4. Combine and add to bean mixture. Mix lightly.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.
4 lb dried beans, cooked according to directions may be substituted for canned beans.
Great Northern or pinto beans may be substituted for half of the kidney beans.
4 pounds dried brown or kidney beans (or 1 1/2 no. 10 cans canned beans)
12 ounces celery, diced
3 ounces green pepper, chopped
3 ounces onion, minced
10 ounces pickle relish
3 cups salad dressing or mayonnaise
2 tablespoons salt
3/4 cup cider vinegar
Servings: 50 / Yield: 6 quarts
1. Peel and dice eggs.
2. Rinse beans with cold water. Drain.
3. Combine with beans. Add eggs.
4. Combine and add to bean mixture. Mix lightly.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.
4 lb dried beans, cooked according to directions may be substituted for canned beans.
Great Northern or pinto beans may be substituted for half of the kidney beans.
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