| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 7 |
oz |
PIMENTOS 7 OZ |
| 4 |
oz |
ONIONS DRY |
| 1 |
qt |
RELISH PICKLE SWEET |
| 2 |
qt |
SALAD DRESSING #2 1/2 |
| 1/2 |
ts |
PAPRIKA GROUND |
INSTRUCTIONS
ts -
1. COMBINE SALAD DRESSING, RELISH, PARSLEY, PIMIENTOS, ONIONS, PAPRIKA,
AND
PEPPER.
2. COVER; REFRIGERATE TO CHILL. KEEP REFRIGERATED UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE: 2. IN STEP 1, 1/2 OZ (2 2/3 TBSP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
3. IN STEP 1, 4 1/2 OZ DRY ONIONS A.P. WILL YIELD 4 OZ FINELY
CHOPPED ONIONS.
Recipe Number: O01300
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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