| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 1/4 |
qt |
WATER |
| 1/2 |
oz |
GARLIC DEHY GRA |
| 1/2 |
c |
PARSLEY DEHY #2 1/2 |
| 2 |
c |
SUGAR; GRANULATED 10 LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 1/2 |
qt |
VINEGAR CIDER |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
2 tb -
1. COMBINE VINEGAR, WATER, SUGAR, SALT, PARSLEY, TARRAGON, GARLIC AND
PEPPER
BLEND WELL..
2. COVER; REFRIGERATE UNTIL READY TO SERVE.
3. SHAKE OR BEAT WELL BEFORE USING.
Recipe Number: M02100
SERVING SIZE: 2 TB
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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