Blue cheese and sour crea
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | CHEESE CHEDDER |
| 3½ | pounds | SOUR CREAM 12 OZ |
| 1 | pounds | SALAD DRESSING #2 1/2 |
| ¼ | cup | VINEGAR CIDER |
| ½ | ounce | SALT TABLE 5LB |
Directions
1. CAREFULLY BLEND SALAD DRESSING INTO SOUR CREAM.
2. COMBINE CRUMBLED BLUE-CHEESE, VINEGAR AND SALT; ADD TO SOUR CREAM MIXTURE
STIRRING CAREFULLY.
3. REFRIGATE AT LEAST 2 HOURS BEFORE SERVING. KEEP REFRIGERATED UNTIL READY
TO SERVE.
:
NOTE: IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
Recipe Number: M06801
SERVING SIZE: 1 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .