Recipe - Lo-Cal Yogurt Dressing

6 One half pound YOGURT NON FAT L/C 8 OZ
2 teaspoon GARLIC DEHY GRA
3 ounce CELERY FRESH
1 1/8 pound ONIONS DRY
4 ounce SUGAR; GRANULATED 10 LB
6 ounce VINEGAR CIDER
1 tablespoon SALT TABLE 5LB

1. MIX TOGETHER YOGURT, ONIONS, PARSELY, CELERY LEAVES, SUGAR, VINEGAR,
SALT AND GARLIC. STIR WELL TO BLEND.

2. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 1 LB 4 OZ ONIONS A.P. WILL YEILD 1 LB 2 OZ MINCED
ONIONS; 3 1/8 OZ PARSLEY A.P. WILL YIELD 3 OZ MINCED PARSLEY; 6 LB 7 OZ
FRESH CELERY A.P. WILL YEILD 3 OZ MINCED CELERY LEAVES.
2. IN STEP 1, 2 One fourth OZ (Three fourths CUPS) DEHYDRATED CHOPPED ONIONS AND
1/8 OZ (6 TBS) DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A11.
Recipe Number: M01100

SERVING SIZE: 1 OZ

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