Recipe - Tarter Sauce

ts
7 ounce PIMENTOS 7 OZ
4 ounce ONIONS DRY
1 qt RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
One half teaspoon PAPRIKA GROUND

1. COMBINE SALAD DRESSING, RELISH, PARSLEY, PIMIENTOS, ONIONS, PAPRIKA,
AND
PEPPER.

2. COVER; REFRIGERATE TO CHILL. KEEP REFRIGERATED UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 17 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 2. IN STEP 1, One half OZ (2 2/3 TBSP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.

3. IN STEP 1, 4 One half OZ DRY ONIONS A.P. WILL YIELD 4 OZ FINELY
CHOPPED ONIONS.

Recipe Number: O01300

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.