Tangy salad dressing
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .