Chiffonade dressing
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | WATER |
| 3 | EGGS SHELL | |
| 8 | ounces | BEETS #10 |
| 3 | tablespoons | ONIONS DRY |
| 2 | tablespoons | SUGAR; GRANULATED 10 LB |
| 1¾ | pounds | SALAD OIL; 1 GAL |
| 2 | teaspoons | PEPPER BLACK 1 LB CN |
| ¼ | teaspoon | PEPPER RED GROUND |
| 1½ | teaspoon | MUSTARD FLOUR |
| 2 | cups | VINEGAR CIDER |
| 1 | ounce | SALT TABLE 5LB |
Directions
1. COMBINE MUSTARD FLOUR, SALT, PEPPERS AND SUGAR; BLEND WELL.
2. ADD WATER; MIX THOROUGHLY.
3. ADD OIL AND VINEGAR; MIX WELL.
4. DRAIN BEETS THOROUGHLY; CHOP FINELY. ADD BEETS, EGGS, ONIONS, AND PARSLEY; MIX WELL.
5. COVER; REFRIGERATE UNTIL READY TO SERVE.
6. STIR WELL BEFORE USING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 4, 1½ TBSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
NOTE: 2. IN STEP 4, 1 ⅔ OZ DRY ONIONS A.P. WILL YIELD 1 ½ OZ MINCED ONIONS.
NOTE: 3. IN STEP 4, 1 ½ TSP DEHYDRATED PARSLEY MAY BE USED.
NOTE: 4. IN STEP 4, ¾ OZ FRESH PARSLEY A.P. WILL YIELD ½ OZ MINCED PARSELY.
Recipe Number: M06200
SERVING SIZE: 1 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .