Low calorie french dressing

Yield: 100 Servings

Measure Ingredient
1¼ quart WATER
4 tablespoons ONIONS DRY
4 ounces SUGAR; GRANULATED 10 LB
1 quart SALAD OIL; 1 GAL
22 ounces CATSUP TOMATO#10
3 tablespoons MUSTARD FLOUR
1 quart VINEGAR CIDER
2 tablespoons PAPRIKA GROUND
1½ ounce SALT TABLE 5LB

1. COMBINE MUSTARD FLOUR, PAPRIKA, SALT, SUGAR, CATSUP AND ONIONS IN MIXER BOWL.

2. UUSING A WIRE WHIP, BEAT AT MEDIUM SPEED ABOUT 2 MINUTES OR UNTIL WELL BLENDED.

3. CONTINUE BEATING; SLOWLY ADD VINEGAR, OIL AND WATER ALTERNATELY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

5. SHAKE OR BEAT WELL BEFORE USING.

:

Recipe Number: M05801

SERVING SIZE: 2 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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