| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 6 |
oz |
SUGAR; GRANULATED 10 LB |
| 10 |
oz |
HORSERAD DEH 2 1/2 |
| 1 |
qt |
SALAD DRESSING #2 1/2 |
| 1 |
lb |
FRENCH DRESSING IND |
| 1/2 |
c |
VINEGAR CIDER |
INSTRUCTIONS
1. PREPARE 1/8 RECIPE FRENCH DRESSING (RECIPE NO. M05800).
2. COMBINE FRENCH DRESSING, SALAD DRESSING, HORSERADISH, VINEGAR, AND
SUGAR;
BLEND WELL.
3. COVER; REFRIGERATE AT LEAST 1 TO 2 HOURS FOR FLAVERS TO BLEND. KEEP
REFRIGERATED UNTIL READY TO SERVE.
:
NOTE: IN STEP 1, 1/8 RECIPE FRENCH DRESSING (RECIPE NO. M-58) MAY BE USED.
Recipe Number: M06500
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.
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