| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 1/4 |
c |
WATER |
| 1 1/2 |
ts |
GARLIC DEHY GRA |
| 4 |
oz |
SUGAR; GRANULATED 10 LB |
| 2 7/8 |
lb |
SALAD OIL; 1 GAL |
|
ts |
PEPPER RED GROUND |
| 1 |
oz |
MUSTARD FLOUR |
| 1 3/4 |
c |
VINEGAR CIDER |
| 2 |
ts |
PAPRIKA GROUND |
| 1 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE SUGAR, MUSTARD FLOUR, SALT, PAPRIKA, GARLIC AND RED PEPPER IN
MIXER BOWL.
2. WHIP AT LOW SPEED 1 MINUTE OR UNTIL WELL BLENDED.
3. WHIP AT MEDIUM SPEED WHILE SLOWLY ADDING OIL AND VINEGAR-WATER MIXTURE
ALTERNATELY. CONTINUE WHIPPING 1 MINUTE OR UNTIL WELL BLENDED.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
Recipe Number: M06000
SERVING SIZE: 1 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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