| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 6 | tb | WATER |
| 3 | EGGS SHELL | |
| 8 | oz | BEETS #10 |
| 3 | tb | ONIONS DRY |
| 2 | tb | SUGAR; GRANULATED 10 LB |
| 1 3/4 | lb | SALAD OIL; 1 GAL |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1/4 | ts | PEPPER RED GROUND |
| 1 1/2 | ts | MUSTARD FLOUR |
| 2 | c | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE MUSTARD FLOUR, SALT, PEPPERS AND SUGAR; BLEND WELL. 2. ADD WATER; MIX THOROUGHLY. 3. ADD OIL AND VINEGAR; MIX WELL. 4. DRAIN BEETS THOROUGHLY; CHOP FINELY. ADD BEETS, EGGS, ONIONS, AND PARSLEY; MIX WELL. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. 6. STIR WELL BEFORE USING. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 4, 1 1/2 TBSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 2. IN STEP 4, 1 2/3 OZ DRY ONIONS A.P. WILL YIELD 1 1/2 OZ MINCED ONIONS. NOTE: 3. IN STEP 4, 1 1/2 TSP DEHYDRATED PARSLEY MAY BE USED. NOTE: 4. IN STEP 4, 3/4 OZ FRESH PARSLEY A.P. WILL YIELD 1/2 OZ MINCED PARSELY. Recipe Number: M06200 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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