| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3/4 |
ts |
GARLIC DEHY GRA |
| 6 |
oz |
ONIONS DRY |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
lb |
SALAD DRESSING #2 1/2 |
| 1 |
tb |
CHILI POWDER |
| 1 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE AVOCADOS AND ONIONS AS DIRECTED ON RECIPE NO.
MG0100.
2. COMBINE AVACADOS, ONIONS, GARLIC, CHILI POWDER, SALT, PEPPER, AND SALAD
DRESSING IN MIXER BOWL. WHIP AT HIGH SPEED UNTIL WELL BLENDED.
3. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 8 LB 11 OZ AVOCADOS A.P. WILL YIELD 6 LB MASHED
AVOCADO
AND 7 OZ DRY ONIONS A.P. WILL YIELD 6 OZ MINCED ONIONS.
NOTE: 2. IN STEP 2, PEELED AVOCADOS MAY BE DIPPED IN SOLUTION OF
ANTIBROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO.
A02000.
NOTE: 3. FOR SALAD: SERVE 2 TBSP GUACAMOLE ON EACH LETTUCE LEAF (4 LB 5
OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE). GARNISH WITH
TOMATO WEDGE (3 LB A.P. FRESH TOMATOES).
NOTE: 4. FOR DIP: SERVE WITH POTATO CHIPS, CRACKERS, AND CORN CHIPS.
NOTE: 5. 1-NO. 30 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: M05200
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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