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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