| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 7 | lb | YOGURT NON FAT L/C 8 OZ |
| 14 | oz | ONIONS DRY |
| 2 | lb | CHILI SAUCE |
| 3 | oz | MUSTARD PREP. 1 LB JAR |
| 1/4 | c | VINEGAR CIDER |
| 1 1/2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE CHILI SAUCE, MUSTARD, ONIONS, VINEGAR AND SALT; BLEND WELL. 2. ADD YOGURT; STIR UNTIL WELL BLENDED. 3. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 1 LB DRY ONIONS A.P. WILL YIELD 14 OZ MINCED ONIONS OR 1 3/4 CUPS. NOTE: 2. IN STEP 1, 1 1/2 OZ (1/2 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. Recipe Number: M08500 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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