| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 1 1/4 |
qt |
WATER |
| 4 |
tb |
ONIONS DRY |
| 4 |
oz |
SUGAR; GRANULATED 10 LB |
| 1 |
qt |
SALAD OIL; 1 GAL |
| 22 |
oz |
CATSUP TOMATO#10 |
| 3 |
tb |
MUSTARD FLOUR |
| 1 |
qt |
VINEGAR CIDER |
| 2 |
tb |
PAPRIKA GROUND |
| 1 1/2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE MUSTARD FLOUR, PAPRIKA, SALT, SUGAR, CATSUP AND ONIONS IN
MIXER BOWL.
2. UUSING A WIRE WHIP, BEAT AT MEDIUM SPEED ABOUT 2 MINUTES OR UNTIL
WELL BLENDED.
3. CONTINUE BEATING; SLOWLY ADD VINEGAR, OIL AND WATER ALTERNATELY.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
5. SHAKE OR BEAT WELL BEFORE USING.
:
Recipe Number: M05801
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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