dill fish sauce
- Categories
- Yield
- 100 Servings
| Measure | Ingredient |
|---|---|
| 8 pounds | CHEESE CHEDDER |
| 2 cups | BUTTER PRINT SURE |
| 2 cups | LEMON FRESH |
| ½ teaspoon | PEPPER BLACK 1 LB CN |
| 64 ounces | SALAD DRESSING #2 1/2 |
| 12 teaspoons | THYME GROUND |
8 ts -
1. COMBINE FIRST 6 INGREDIENTS AND REFRIGERATE.
2. SPOON LEMON JUICE ON FISH AND BAKE AT 300 DEGREES FOR 15 MINUTES OR UNTIL FLAKY.
3. REMOVE FROM OVEN AND COOL FOR 5 MINUTES. PLACE 2 OZ OF SAUCE ON EACH PIECE AND BAKE AT 375 DEGREES UNTIL CHEESE HAS MELTED.
Recipe Number: S00050
SERVING SIZE: 2 OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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