| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 100 | Servings | |
INGREDIENTS
| 8 | FRENCH DRESSING L/C IND | |
| 8 | ITALIAN DRESSING L/C IND | |
| 8 | BLUE CHEESE DRESS | |
| 8 | THOUSAND ISLAND DRSG IND | |
| 8 | SALAD DRESSING INDIVIDUAL | |
| 8 | FRENCH DRESSING IND | |
| 8 | ITALIAN DRESSING IND | |
| 8 | BLUE CHEESE DRESSING |
INSTRUCTIONS
SALAD DRESSING: USING A VARITY TO INCLUDE LOW CAL 1 JAR 1 INDIVIDUAL BOX WILL BE PLACED IN A SUITABLE CONTAINER THEN PLACED ON THE COLD SERVING LINE FOR SELF-SERVICE. SALAD DRESSING WILL BE PROVIDED FOR THE LUNCH AND DINNER MEALS. DRESSING WILL BE SERVED SEPARATELY FROM THE SALADS SALAD DRESSING THAT COMES IN JARS WILL BE REMOVED FROM THE JARS IN BOWLS OR OTHER SUITABLE CONTAINERS SALAD DRESSING WHICH COMES IN BOTTLES WILL BE DISPENSED FROM BOTTLES. ALL SALAD DRESSING WILL BE PLACED ON COLD SERVING LINE FOR SELF-SERVICE. REPLENISH AS NEEDED IN THE AMOUNT OF 1 JAR AMOUNT AND TYPE USED WILL BE POSTED ON KITCHEN REQUISITION AND RETURN WORKSHEET. Recipe Number: S01500 SERVING SIZE: S/S 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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