Recipe - Low Calorie French Dressing

1 One fourth qt WATER
4 tablespoon ONIONS DRY
4 ounce SUGAR; GRANULATED 10 LB
1 qt SALAD OIL; 1 GAL
22 ounce CATSUP TOMATO#10
3 tablespoon MUSTARD FLOUR
1 qt VINEGAR CIDER
2 tablespoon PAPRIKA GROUND
1 One half ounce SALT TABLE 5LB

1. COMBINE MUSTARD FLOUR, PAPRIKA, SALT, SUGAR, CATSUP AND ONIONS IN
MIXER BOWL.

2. UUSING A WIRE WHIP, BEAT AT MEDIUM SPEED ABOUT 2 MINUTES OR UNTIL
WELL BLENDED.

3. CONTINUE BEATING; SLOWLY ADD VINEGAR, OIL AND WATER ALTERNATELY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

5. SHAKE OR BEAT WELL BEFORE USING.
:

Recipe Number: M05801

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.