Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | SUGAR; GRANULATED 10 LB |
| 10 ounces | HORSERAD DEH 2 1/2 |
| 1 quart | SALAD DRESSING #2 1/2 |
| 1 pounds | FRENCH DRESSING IND |
| ½ cup | VINEGAR CIDER |
1. PREPARE ⅛ RECIPE FRENCH DRESSING (RECIPE NO. M05800).
2. COMBINE FRENCH DRESSING, SALAD DRESSING, HORSERADISH, VINEGAR, AND SUGAR;
BLEND WELL.
3. COVER; REFRIGERATE AT LEAST 1 TO 2 HOURS FOR FLAVERS TO BLEND. KEEP REFRIGERATED UNTIL READY TO SERVE.
:
NOTE: IN STEP 1, ⅛ RECIPE FRENCH DRESSING (RECIPE NO. M-58) MAY BE USED.
Recipe Number: M06500
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .