| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1/2 |
c |
WATER |
|
ts |
GARLIC DEHY GRA |
| 1 1/4 |
qt |
SALAD OIL; 1 GAL |
| 1 1/2 |
ts |
PEPPER BLACK 1 LB CN |
| 1 1/4 |
ts |
OREGANO GROUND |
| 2 1/2 |
c |
VINEGAR CIDER |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE OREGANO, GARLIC, PEPPER, SALT AND WATER; BLEND WELL.
2. ADD OIL AND VINEGAR; MIX WELL.
3. COVER; REFRIGERATE UNTIL READY TO SERVE
4. SHAKE OR BEAT WELL BEFORE USING.
Recipe Number: M06900
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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