Lo-cal yogurt dressing
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | pounds | YOGURT NON FAT L/C 8 OZ |
| 2 | teaspoons | GARLIC DEHY GRA |
| 3 | ounces | CELERY FRESH |
| 1⅛ | pounds | ONIONS DRY |
| 4 | ounces | SUGAR; GRANULATED 10 LB |
| 6 | ounces | VINEGAR CIDER |
| 1 | tablespoon | SALT TABLE 5LB |
Directions
1. MIX TOGETHER YOGURT, ONIONS, PARSELY, CELERY LEAVES, SUGAR, VINEGAR, SALT AND GARLIC. STIR WELL TO BLEND.
2. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 1 LB 4 OZ ONIONS A.P. WILL YEILD 1 LB 2 OZ MINCED ONIONS; 3⅛ OZ PARSLEY A.P. WILL YIELD 3 OZ MINCED PARSLEY; 6 LB 7 OZ FRESH CELERY A.P. WILL YEILD 3 OZ MINCED CELERY LEAVES.
2. IN STEP 1, 2 ¼ OZ (¾ CUPS) DEHYDRATED CHOPPED ONIONS AND ⅛ OZ (6 TBS) DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A-11.
Recipe Number: M01100
SERVING SIZE: 1 OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .