1. BLEND SALAD DRESSING INTO SOUR CREAM. STIR IN BUTTERMILK.
2. COMBINE VINEGAR AND WORCESTERSHIRE SAUCE. GRADUALLY ADD TO SALAD
DRESSING MIXTURE, STIRRING CAREFULLY.
3. ADD ONIONS, DEHYDRATED GARLIC, SALT, PEPPER AND SUGAR; BLEND WELL.
4. COVER. REFRIGERATE UNTIL READY TO SERVE.
5. COOK BACON UNTIL CRISP. DRAIN. JUST BEFORE SERVING, STIR IN BACON.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM. MIX
ACCORDING TO INSTRUCTIONS ON CONTAINER.
2. IN STEP 3, 4 1/2 OZ DRY ONIONS A.P. WILL YIELD 4 OZ MINCED ONIONS.
Recipe Number: M05400
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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