Tangy salad dressing

Yield: 100 Servings

Measure Ingredient
3 EGGS SHELL
7 ounces PEPPER SWT GRN FRESH
1 quart SALAD OIL; 1 GAL
1½ teaspoon PEPPER BLACK 1 LB CN
11 ounces CATSUP TOMATO#10
1 tablespoon WORCESTERSHIRE SAUCE
2 tablespoons MUSTARD PREP. 1 LB JAR
1½ cup VINEGAR CIDER
1 ounce SALT TABLE 5LB

1. COMBINE CATSUP, MUSTARD, SALT, PEPPER, AND WORCESTERSHIRE SAUCE IN MIXER

BOWL; MIX AT LOW SPEED.

2. AND SALAD OIL AND VINEGAR; BEAT AT MEDIUM SPEED UNTIL WELL BLENDED.

3. ADD EGGS, PARSLEY AND PEPPERS; MIX UNTIL BLENDED.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

5. SHAKE OR BEAT WELL BEFORE USING.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 3, 8 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 7 OZ FINELY CHOPPED PEPPERS.

2. IN STEP 3, 1⅛ OZ (1 ⅞ CUPS) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.

3. IN STEP 3, 1 ½ TSP DEHYDRATED PARSLEY MAY BE USED.

Recipe Number: M06100

SERVING SIZE: 1 TABLESPO

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

Downloaded from Glen's MM Recipe Archive, .

Similar recipes