Recipe - Creamy Horseradish Dressing

6 ounce SUGAR; GRANULATED 10 LB
10 ounce HORSERAD DEH 2 1/2
1 qt SALAD DRESSING #2 1/2
1 pound FRENCH DRESSING IND
One half cup VINEGAR CIDER

1. PREPARE 1/8 RECIPE FRENCH DRESSING (RECIPE NO. M05800).

2. COMBINE FRENCH DRESSING, SALAD DRESSING, HORSERADISH, VINEGAR, AND
SUGAR;
BLEND WELL.

3. COVER; REFRIGERATE AT LEAST 1 TO 2 HOURS FOR FLAVERS TO BLEND. KEEP
REFRIGERATED UNTIL READY TO SERVE.
:

NOTE: IN STEP 1, 1/8 RECIPE FRENCH DRESSING (RECIPE NO. M58) MAY BE USED.

Recipe Number: M06500

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.