| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1/2 |
c |
WATER |
| 3 |
tb |
ONIONS DRY |
| 2 |
oz |
PEPPER SWT GRN FRESH |
| 1 |
oz |
SUGAR; GRANULATED 10 LB |
| 2 1/2 |
lb |
SALAD OIL; 1 GAL |
| 1 1/2 |
ts |
PEPPER BLACK 1 LB CN |
| 4 |
oz |
RELISH PICKLE SWEET |
| 1/2 |
ts |
PEPPER RED GROUND |
| 1 1/2 |
ts |
MUSTARD FLOUR |
| 3 |
c |
VINEGAR CIDER |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE MUSTARD FLOUR, SALT, PEPPERS, SUGAR, WATER, ONIONS, PARSLEY,
PEPPERS, PICKLES, PICKLES, SALAD OIL AND VINEGAR; BLEND WELL.
2. COVER; REFRIGERATE UNTIL READY TO SERVE.
3. SHAKE OR BEAT BEFORE USING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 2 1/2 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 OZ
FINELY CHOPPED PEPPERS AND 1 3/4 OZ DRY ONIONS A.P. WILL YIELD 1 1/8 OZ
MINCED ONIONS.
NOTE: 2. IN STEP 1, 1 1/2 TBSP DEHYDRATED ONIONS AND 3 TBSP DEHYDRATED
GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 OZ FROZEN, DICED GREEN PEPPERS
MAY BE USED. THAW PEPPERS.
NOTE: 3. IN STEP 1, 1 OZ FRESH PARSLEY A.P. WILL YIELD 3/4 OZ FINELY
CHOPPED PARSLEY.
Recipe Number: M07100
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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