| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 3 | EGGS SHELL | |
| 7 | oz | PEPPER SWT GRN FRESH |
| 1 | qt | SALAD OIL; 1 GAL |
| 1 1/2 | ts | PEPPER BLACK 1 LB CN |
| 11 | oz | CATSUP TOMATO#10 |
| 1 | tb | WORCESTERSHIRE SAUCE |
| 2 | tb | MUSTARD PREP. 1 LB JAR |
| 1 1/2 | c | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE CATSUP, MUSTARD, SALT, PEPPER, AND WORCESTERSHIRE SAUCE IN MIXER BOWL; MIX AT LOW SPEED. 2. AND SALAD OIL AND VINEGAR; BEAT AT MEDIUM SPEED UNTIL WELL BLENDED. 3. ADD EGGS, PARSLEY AND PEPPERS; MIX UNTIL BLENDED. 4. COVER; REFRIGERATE UNTIL READY TO SERVE. 5. SHAKE OR BEAT WELL BEFORE USING. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 3, 8 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 7 OZ FINELY CHOPPED PEPPERS. 2. IN STEP 3, 1 1/8 OZ (1 7/8 CUPS) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 3, 1 1/2 TSP DEHYDRATED PARSLEY MAY BE USED. Recipe Number: M06100 SERVING SIZE: 1 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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