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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

1/2 c WATER
ts GARLIC DEHY GRA
1 1/4 qt SALAD OIL; 1 GAL
1 1/2 ts PEPPER BLACK 1 LB CN
1 1/4 ts OREGANO GROUND
2 1/2 c VINEGAR CIDER
1 oz SALT TABLE 5LB

INSTRUCTIONS

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, http://www.erols.com/hosey.

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