| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | BACON;SLICED FZ |
| 8 | oz | MILK LOW FAT WHITE 6 GAL |
| 2 | lb | SOUR CREAM 12 OZ |
| 3/4 | ts | GARLIC DEHY GRA |
| 4 | oz | ONIONS DRY |
| 2 | oz | SUGAR; GRANULATED 10 LB |
| 1/16 | ts | PEPPER BLACK 1 LB CN |
| 1 | lb | SALAD DRESSING #2 1/2 |
| 1 | tb | WORCESTERSHIRE SAUCE |
| 1/4 | c | VINEGAR CIDER |
| 1/2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
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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