| 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
COMBINE CHILI SAUCE, MUSTARD, ONIONS, VINEGAR AND SALT; BLEND WELL.
ADD YOGURT; STIR UNTIL WELL BLENDED. 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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