Recipe - Dill Fish Sauce

8 teaspoon
8 pound CHEESE CHEDDER
2 cup BUTTER PRINT SURE
2 cup LEMON FRESH
One half teaspoon PEPPER BLACK 1 LB CN
64 ounce SALAD DRESSING #2 1/2
12 teaspoon THYME GROUND

1. COMBINE FIRST 6 INGREDIENTS AND REFRIGERATE.

2. SPOON LEMON JUICE ON FISH AND BAKE AT 300 DEGREES FOR 15 MINUTES
OR UNTIL FLAKY.

3. REMOVE FROM OVEN AND COOL FOR 5 MINUTES. PLACE 2 OZ OF SAUCE ON EACH
PIECE AND BAKE AT 375 DEGREES UNTIL CHEESE HAS MELTED.

Recipe Number: S00050

SERVING SIZE: 2 OZ

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