Recipe - Bacon Sour Cream Dressing

1 One half pound BACON;SLICED FZ
8 ounce MILK LOW FAT WHITE 6 GAL
2 pound SOUR CREAM 12 OZ
Three fourths teaspoon GARLIC DEHY GRA
4 ounce ONIONS DRY
2 ounce SUGAR; GRANULATED 10 LB
1/16 teaspoon PEPPER BLACK 1 LB CN
1 pound SALAD DRESSING #2 1/2
1 tablespoon WORCESTERSHIRE SAUCE
One fourth cup VINEGAR CIDER
One half ounce SALT TABLE 5LB

1. BLEND SALAD DRESSING INTO SOUR CREAM. STIR IN BUTTERMILK.

2. COMBINE VINEGAR AND WORCESTERSHIRE SAUCE. GRADUALLY ADD TO SALAD
DRESSING MIXTURE, STIRRING CAREFULLY.

3. ADD ONIONS, DEHYDRATED GARLIC, SALT, PEPPER AND SUGAR; BLEND WELL.

4. COVER. REFRIGERATE UNTIL READY TO SERVE.

5. COOK BACON UNTIL CRISP. DRAIN. JUST BEFORE SERVING, STIR IN BACON.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM. MIX
ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. IN STEP 3, 4 One half OZ DRY ONIONS A.P. WILL YIELD 4 OZ MINCED ONIONS.

Recipe Number: M05400

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.