Dill Fish Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 8 | lb | CHEESE CHEDDER |
| 2 | c | BUTTER PRINT SURE |
| 2 | c | LEMON FRESH |
| 1/2 | t | PEPPER BLACK 1 LB CN |
| 64 | oz | SALAD DRESSING #2 1/2 |
| 12 | t | THYME GROUND |
INSTRUCTIONS
8 t COMBINE FIRST 6 INGREDIENTS AND REFRIGERATE. SPOON LEMON JUICE ON FISH AND BAKE AT 300 DEGREES FOR 15 MINUTES OR UNTIL FLAKY. REMOVE FROM OVEN AND COOL FOR 5 MINUTES. PLACE 2 OZ OF SAUCE ON EACH PIECE AND BAKE AT 375 DEGREES UNTIL CHEESE HAS MELTED. Recipe Number: S00050 SERVING SIZE: 2 OZ 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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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 6.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g