Lo-cal yogurt dressing

100 Servings

Ingredients

Quantity Ingredient
6½ pounds YOGURT NON FAT L/C 8 OZ
2 teaspoons GARLIC DEHY GRA
3 ounces CELERY FRESH
1⅛ pounds ONIONS DRY
4 ounces SUGAR; GRANULATED 10 LB
6 ounces VINEGAR CIDER
1 tablespoon SALT TABLE 5LB

Directions

1. MIX TOGETHER YOGURT, ONIONS, PARSELY, CELERY LEAVES, SUGAR, VINEGAR, SALT AND GARLIC. STIR WELL TO BLEND.

2. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 1 LB 4 OZ ONIONS A.P. WILL YEILD 1 LB 2 OZ MINCED ONIONS; 3⅛ OZ PARSLEY A.P. WILL YIELD 3 OZ MINCED PARSLEY; 6 LB 7 OZ FRESH CELERY A.P. WILL YEILD 3 OZ MINCED CELERY LEAVES.

2. IN STEP 1, 2 ¼ OZ (¾ CUPS) DEHYDRATED CHOPPED ONIONS AND ⅛ OZ (6 TBS) DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A-11.

Recipe Number: M01100

SERVING SIZE: 1 OZ

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

Downloaded from Glen's MM Recipe Archive, .

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