Tarter sauce
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | PIMENTOS 7 OZ |
| 4 | ounces | ONIONS DRY |
| 1 | quart | RELISH PICKLE SWEET |
| 2 | quarts | SALAD DRESSING #2 1/2 |
| ½ | teaspoon | PAPRIKA GROUND |
Directions
ts -
1. COMBINE SALAD DRESSING, RELISH, PARSLEY, PIMIENTOS, ONIONS, PAPRIKA, AND
PEPPER.
2. COVER; REFRIGERATE TO CHILL. KEEP REFRIGERATED UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE: 2. IN STEP 1, ½ OZ (2⅔ TBSP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
3. IN STEP 1, 4 ½ OZ DRY ONIONS A.P. WILL YIELD 4 OZ FINELY CHOPPED ONIONS.
Recipe Number: O01300
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .