| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
lb |
CHEESE CHEDDER |
| 1/2 |
c |
LEMON FRESH |
| 1 |
tb |
SUGAR; GRANULATED 10 LB |
| 1 |
lb |
SALAD OIL; 1 GAL |
| 1 |
tb |
MUSTARD FLOUR |
| 2 |
lb |
SALAD DRESSING #2 1/2 |
| 1/2 |
c |
VINEGAR CIDER |
| 1 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PLACE MUSTARD FLOUR, SALT, SUGAR, LEMON JUICE, VINEGAR AND SALAD
DRESSING IN MIXER BOWL. CAREFULLY MIX AT LOW SPEED UNTIL JUST BLENDED.
2. WHILE MIXING AT MEDIUM SPEED, SLOWLY ADD SALAD OIL UNTIL BLENDED.
3. ADD CHEESE; CAREFULLY MIX AT LOW SPEED UNTIL JUST BLENDED.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP
JUICE
2. IN STEP 1, 1 CUP DILL PICKLE JUICE MAY BE USED FOR LEMON JUICE AND
VINEGAR.
Recipe Number: M05900
SERVING SIZE: 2 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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