Recipe - Lo-Cal Thousand Island Dr

7 pound YOGURT NON FAT L/C 8 OZ
14 ounce ONIONS DRY
2 pound CHILI SAUCE
3 ounce MUSTARD PREP. 1 LB JAR
One fourth cup VINEGAR CIDER
1 One half ounce SALT TABLE 5LB

1. COMBINE CHILI SAUCE, MUSTARD, ONIONS, VINEGAR AND SALT; BLEND WELL.

2. ADD YOGURT; STIR UNTIL WELL BLENDED.

3. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 1 LB DRY ONIONS A.P. WILL YIELD 14 OZ MINCED ONIONS
OR 1 Three fourths CUPS.

NOTE: 2. IN STEP 1, 1 One half OZ (One half CUP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.

Recipe Number: M08500

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.