Recipe - Tangy Salad Dressing

3 EGGS SHELL
7 ounce PEPPER SWT GRN FRESH
1 qt SALAD OIL; 1 GAL
1 One half teaspoon PEPPER BLACK 1 LB CN
11 ounce CATSUP TOMATO#10
1 tablespoon WORCESTERSHIRE SAUCE
2 tablespoon MUSTARD PREP. 1 LB JAR
1 One half cup VINEGAR CIDER
1 ounce SALT TABLE 5LB

1. COMBINE CATSUP, MUSTARD, SALT, PEPPER, AND WORCESTERSHIRE SAUCE IN
MIXER
BOWL; MIX AT LOW SPEED.

2. AND SALAD OIL AND VINEGAR; BEAT AT MEDIUM SPEED UNTIL WELL BLENDED.

3. ADD EGGS, PARSLEY AND PEPPERS; MIX UNTIL BLENDED.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

5. SHAKE OR BEAT WELL BEFORE USING.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 3, 8 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 7 OZ FINELY
CHOPPED PEPPERS.

2. IN STEP 3, 1 1/8 OZ (1 7/8 CUPS) DEHYDRATED GREEN PEPPERS MAY BE
USED. SEE RECIPE NO. A11.

3. IN STEP 3, 1 One half TSP DEHYDRATED PARSLEY MAY BE USED.

Recipe Number: M06100

SERVING SIZE: 1 TABLESPO

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