Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 7 pounds | YOGURT NON FAT L/C 8 OZ |
| 14 ounces | ONIONS DRY |
| 2 pounds | CHILI SAUCE |
| 3 ounces | MUSTARD PREP. 1 LB JAR |
| ¼ cup | VINEGAR CIDER |
| 1½ ounce | SALT TABLE 5LB |
1. COMBINE CHILI SAUCE, MUSTARD, ONIONS, VINEGAR AND SALT; BLEND WELL.
2. ADD YOGURT; STIR UNTIL WELL BLENDED.
3. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 1 LB DRY ONIONS A.P. WILL YIELD 14 OZ MINCED ONIONS OR 1¾ CUPS.
NOTE: 2. IN STEP 1, 1 ½ OZ (½ CUP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
Recipe Number: M08500
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .