Garlic french dressing
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .