| 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.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”