Recipe - Chiffonade Dressing

6 tablespoon WATER
3 EGGS SHELL
8 ounce BEETS #10
3 tablespoon ONIONS DRY
2 tablespoon SUGAR; GRANULATED 10 LB
1 Three fourths pound SALAD OIL; 1 GAL
2 teaspoon PEPPER BLACK 1 LB CN
One fourth teaspoon PEPPER RED GROUND
1 One half teaspoon MUSTARD FLOUR
2 cup VINEGAR CIDER
1 ounce SALT TABLE 5LB

1. COMBINE MUSTARD FLOUR, SALT, PEPPERS AND SUGAR; BLEND WELL.

2. ADD WATER; MIX THOROUGHLY.

3. ADD OIL AND VINEGAR; MIX WELL.

4. DRAIN BEETS THOROUGHLY; CHOP FINELY. ADD BEETS, EGGS, ONIONS, AND
PARSLEY; MIX WELL.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

6. STIR WELL BEFORE USING.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 4, 1 One half TBSP DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.

NOTE: 2. IN STEP 4, 1 2/3 OZ DRY ONIONS A.P. WILL YIELD 1 One half OZ MINCED
ONIONS.

NOTE: 3. IN STEP 4, 1 One half TSP DEHYDRATED PARSLEY MAY BE USED.

NOTE: 4. IN STEP 4, Three fourths OZ FRESH PARSLEY A.P. WILL YIELD One half OZ MINCED
PARSELY.

Recipe Number: M06200

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.