Yield: 100 Servings
Measure | Ingredient |
---|---|
¼ cup | WATER |
1½ teaspoon | GARLIC DEHY GRA |
4 ounces | SUGAR; GRANULATED 10 LB |
2⅞ pounds | SALAD OIL; 1 GAL |
\N teaspoon | PEPPER RED GROUND |
1 ounce | MUSTARD FLOUR |
1¾ cup | VINEGAR CIDER |
2 teaspoons | PAPRIKA GROUND |
1 tablespoon | SALT TABLE 5LB |
1. COMBINE SUGAR, MUSTARD FLOUR, SALT, PAPRIKA, GARLIC AND RED PEPPER IN MIXER BOWL.
2. WHIP AT LOW SPEED 1 MINUTE OR UNTIL WELL BLENDED.
3. WHIP AT MEDIUM SPEED WHILE SLOWLY ADDING OIL AND VINEGAR-WATER MIXTURE ALTERNATELY. CONTINUE WHIPPING 1 MINUTE OR UNTIL WELL BLENDED.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
Recipe Number: M06000
SERVING SIZE: 1 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .