| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 |
oz |
ONIONS DRY |
| 1 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 |
lb |
SALAD OIL; 1 GAL |
| 14 |
oz |
CATSUP TOMATO#10 |
| 6 |
tb |
VINEGAR CIDER |
| 1 1/2 |
tb |
PAPRIKA GROUND |
| 3/4 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE SUGAR, SALT, PAPRIKA, ONIONS, AND CATSUP IN MIXER BOWL.
2. WHIP AT MEDIUM SPEED ABOUT 3 MINUTES OR UNTIL WELL BLENDED.
3. CONTINUE WHIPPING; SLOWLY ADD OIL AND VINEGAR ALTERNATELY.
4. ADD CELERY SEED; BLEND WELL.
5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 2 1/4 TSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A-11.
2. IN STEP 1, 1 1/8 OZ DRY ONIONS A.P. WILL YIELD 1 OZ MINCED ONIONS.
Recipe Number: M05500
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.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”