| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 6 1/2 |
lb |
YOGURT NON FAT L/C 8 OZ |
| 2 |
ts |
GARLIC DEHY GRA |
| 3 |
oz |
CELERY FRESH |
| 1 1/8 |
lb |
ONIONS DRY |
| 4 |
oz |
SUGAR; GRANULATED 10 LB |
| 6 |
oz |
VINEGAR CIDER |
| 1 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. MIX TOGETHER YOGURT, ONIONS, PARSELY, CELERY LEAVES, SUGAR, VINEGAR,
SALT AND GARLIC. STIR WELL TO BLEND.
2. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 1 LB 4 OZ ONIONS A.P. WILL YEILD 1 LB 2 OZ MINCED
ONIONS; 3 1/8 OZ PARSLEY A.P. WILL YIELD 3 OZ MINCED PARSLEY; 6 LB 7 OZ
FRESH CELERY A.P. WILL YEILD 3 OZ MINCED CELERY LEAVES.
2. IN STEP 1, 2 1/4 OZ (3/4 CUPS) DEHYDRATED CHOPPED ONIONS AND
1/8 OZ (6 TBS) DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A-11.
Recipe Number: M01100
SERVING SIZE: 1 OZ
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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