| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 12 | oz | CHEESE CHEDDER |
| 3 1/2 | lb | SOUR CREAM 12 OZ |
| 1 | lb | SALAD DRESSING #2 1/2 |
| 1/4 | c | VINEGAR CIDER |
| 1/2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. CAREFULLY BLEND SALAD DRESSING INTO SOUR CREAM. 2. COMBINE CRUMBLED BLUE-CHEESE, VINEGAR AND SALT; ADD TO SOUR CREAM MIXTURE STIRRING CAREFULLY. 3. REFRIGATE AT LEAST 2 HOURS BEFORE SERVING. KEEP REFRIGERATED UNTIL READY TO SERVE. : NOTE: IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: M06801 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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