Tarter sauce

100 Servings

Ingredients

Quantity Ingredient
7 ounces PIMENTOS 7 OZ
4 ounces ONIONS DRY
1 quart RELISH PICKLE SWEET
2 quarts SALAD DRESSING #2 1/2
½ teaspoon PAPRIKA GROUND

Directions

ts -

1. COMBINE SALAD DRESSING, RELISH, PARSLEY, PIMIENTOS, ONIONS, PAPRIKA, AND

PEPPER.

2. COVER; REFRIGERATE TO CHILL. KEEP REFRIGERATED UNTIL READY TO SERVE.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 2. IN STEP 1, ½ OZ (2⅔ TBSP) DEHYDRATED ONIONS MAY BE USED.

SEE RECIPE NO. A01100.

3. IN STEP 1, 4 ½ OZ DRY ONIONS A.P. WILL YIELD 4 OZ FINELY CHOPPED ONIONS.

Recipe Number: O01300

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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