Low calorie french dressing
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | quart | WATER |
| 4 | tablespoons | ONIONS DRY |
| 4 | ounces | SUGAR; GRANULATED 10 LB |
| 1 | quart | SALAD OIL; 1 GAL |
| 22 | ounces | CATSUP TOMATO#10 |
| 3 | tablespoons | MUSTARD FLOUR |
| 1 | quart | VINEGAR CIDER |
| 2 | tablespoons | PAPRIKA GROUND |
| 1½ | ounce | SALT TABLE 5LB |
Directions
1. COMBINE MUSTARD FLOUR, PAPRIKA, SALT, SUGAR, CATSUP AND ONIONS IN MIXER BOWL.
2. UUSING A WIRE WHIP, BEAT AT MEDIUM SPEED ABOUT 2 MINUTES OR UNTIL WELL BLENDED.
3. CONTINUE BEATING; SLOWLY ADD VINEGAR, OIL AND WATER ALTERNATELY.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
5. SHAKE OR BEAT WELL BEFORE USING.
:
Recipe Number: M05801
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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