| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 1 |
oz |
ONIONS DRY |
| 2 |
oz |
SUGAR; GRANULATED 10 LB |
| 2 1/4 |
lb |
SALAD OIL; 1 GAL |
| 11 |
oz |
CATSUP TOMATO#10 |
| 1 |
tb |
MUSTARD FLOUR |
| 1 1/2 |
ts |
MUSTARD PREP. 1 LB JAR |
| 2 |
c |
VINEGAR CIDER |
| 3/4 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE MUSTARD FLOUR, PAPRIKA, SALT, SUGAR, CATSUP AND ONIONS IN
MIXER BOWL.
2. USING A WIRE WHIP, BEAT AT MEDIUM SPEED ABOUT 2 MINUTES OR UNTIL
WELL BLENDED.
3. CONTINUE BEATING; SLOWLY ADD VINEGAR AND OIL ALTERNATELY.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
5. SHAKE OR BEAT WELL BEFORE USING.
:
**ALL NOTES PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 2 1/4 TSP DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE: 2. IN STEP 1, 1 1/8 OZ DRY ONIONS A.P. WILL YIELD 1 OZ MINCED
ONIONS.
Recipe Number: M05800
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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