Chiffonade dressing

100 Servings

Ingredients

Quantity Ingredient
6 tablespoons WATER
3 EGGS SHELL
8 ounces BEETS #10
3 tablespoons ONIONS DRY
2 tablespoons SUGAR; GRANULATED 10 LB
1¾ pounds SALAD OIL; 1 GAL
2 teaspoons PEPPER BLACK 1 LB CN
¼ teaspoon PEPPER RED GROUND
1½ teaspoon MUSTARD FLOUR
2 cups VINEGAR CIDER
1 ounce SALT TABLE 5LB

Directions

1. COMBINE MUSTARD FLOUR, SALT, PEPPERS AND SUGAR; BLEND WELL.

2. ADD WATER; MIX THOROUGHLY.

3. ADD OIL AND VINEGAR; MIX WELL.

4. DRAIN BEETS THOROUGHLY; CHOP FINELY. ADD BEETS, EGGS, ONIONS, AND PARSLEY; MIX WELL.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

6. STIR WELL BEFORE USING.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 4, 1½ TBSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 2. IN STEP 4, 1 ⅔ OZ DRY ONIONS A.P. WILL YIELD 1 ½ OZ MINCED ONIONS.

NOTE: 3. IN STEP 4, 1 ½ TSP DEHYDRATED PARSLEY MAY BE USED.

NOTE: 4. IN STEP 4, ¾ OZ FRESH PARSLEY A.P. WILL YIELD ½ OZ MINCED PARSELY.

Recipe Number: M06200

SERVING SIZE: 1 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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