Recipe - Celery Seed Dressing

1 ounce ONIONS DRY
1 pound SUGAR; GRANULATED 10 LB
2 pound SALAD OIL; 1 GAL
14 ounce CATSUP TOMATO#10
6 tablespoon VINEGAR CIDER
1 One half tablespoon PAPRIKA GROUND
Three fourths ounce SALT TABLE 5LB

1. COMBINE SUGAR, SALT, PAPRIKA, ONIONS, AND CATSUP IN MIXER BOWL.

2. WHIP AT MEDIUM SPEED ABOUT 3 MINUTES OR UNTIL WELL BLENDED.

3. CONTINUE WHIPPING; SLOWLY ADD OIL AND VINEGAR ALTERNATELY.

4. ADD CELERY SEED; BLEND WELL.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 2 One fourth TSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A11.

2. IN STEP 1, 1 1/8 OZ DRY ONIONS A.P. WILL YIELD 1 OZ MINCED ONIONS.

Recipe Number: M05500

SERVING SIZE: 2 TABLESPO

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.