Bacon sour cream dressing

Yield: 100 Servings

Measure Ingredient
1½ pounds BACON;SLICED FZ
8 ounces MILK LOW FAT WHITE 6 GAL
2 pounds SOUR CREAM 12 OZ
¾ teaspoon GARLIC DEHY GRA
4 ounces ONIONS DRY
2 ounces SUGAR; GRANULATED 10 LB
1/16 teaspoon PEPPER BLACK 1 LB CN
1 pounds SALAD DRESSING #2 1/2
1 tablespoon WORCESTERSHIRE SAUCE
¼ cup VINEGAR CIDER
½ ounce SALT TABLE 5LB

1. BLEND SALAD DRESSING INTO SOUR CREAM. STIR IN BUTTERMILK.

2. COMBINE VINEGAR AND WORCESTERSHIRE SAUCE. GRADUALLY ADD TO SALAD DRESSING MIXTURE, STIRRING CAREFULLY.

3. ADD ONIONS, DEHYDRATED GARLIC, SALT, PEPPER AND SUGAR; BLEND WELL.

4. COVER. REFRIGERATE UNTIL READY TO SERVE.

5. COOK BACON UNTIL CRISP. DRAIN. JUST BEFORE SERVING, STIR IN BACON.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. IN STEP 3, 4½ OZ DRY ONIONS A.P. WILL YIELD 4 OZ MINCED ONIONS.

Recipe Number: M05400

SERVING SIZE: 1 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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