| 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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