| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 1/4 |
ts |
GARLIC DEHY GRA |
| 2 |
oz |
ONIONS DRY |
| 2 |
oz |
SUGAR; GRANULATED 10 LB |
| 1 9/16 |
lb |
SOUP TOMATO VEG #2 1/2 |
| 1 1/2 |
lb |
SALAD OIL; 1 GAL |
| 1 |
tb |
MUSTARD FLOUR |
| 2 |
tb |
WORCESTERSHIRE SAUCE |
| 2 |
c |
VINEGAR CIDER |
INSTRUCTIONS
1. COMBINE SOUP, VINEGAR, SALAD OIL, SUGAR, MUSTARD FLOUR, ONIONS, GARLIC
AND WORCESTERSHIRE SAUCE; MIX UNTIL WELL BLENDED.
2. COVER; REFRIGERATE UNTIL READY TO SERVE.
3. STIR WELL BEFORE USING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 2 TBSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A01100.
2. IN STEP 1, 2 1/4 OZ DRY ONIONS A.P. WILL YIELD 2 OZ MINCED ONIONS.
Recipe Number: M07200
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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