Garlic french dressing

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
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, .

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