Tarragon l-cal dressing

Yield: 100 Servings

Measure Ingredient
1¼ quart WATER
½ ounce GARLIC DEHY GRA
½ cup PARSLEY DEHY #2 1/2
2 cups SUGAR; GRANULATED 10 LB
2 teaspoons PEPPER BLACK 1 LB CN
2½ quart VINEGAR CIDER
3 tablespoons SALT TABLE 5LB

2 tb -

1. COMBINE VINEGAR, WATER, SUGAR, SALT, PARSLEY, TARRAGON, GARLIC AND PEPPER

BLEND WELL..

2. COVER; REFRIGERATE UNTIL READY TO SERVE.

3. SHAKE OR BEAT WELL BEFORE USING.

Recipe Number: M02100

SERVING SIZE: 2 TB

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

Downloaded from Glen's MM Recipe Archive, .

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