Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | WATER |
| \N teaspoon | GARLIC DEHY GRA |
| 1¼ quart | SALAD OIL; 1 GAL |
| 1½ teaspoon | PEPPER BLACK 1 LB CN |
| 1¼ teaspoon | OREGANO GROUND |
| 2½ cup | VINEGAR CIDER |
| 1 ounce | SALT TABLE 5LB |
1. COMBINE OREGANO, GARLIC, PEPPER, SALT AND WATER; BLEND WELL.
2. ADD OIL AND VINEGAR; MIX WELL.
3. COVER; REFRIGERATE UNTIL READY TO SERVE 4. SHAKE OR BEAT WELL BEFORE USING.
Recipe Number: M06900
SERVING SIZE: 1 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .