Title: Low Calorie French Dressing
Categories:
Yield: 100 Servings

1 1/4 qt WATER
4 tb ONIONS DRY
4 oz SUGAR; GRANULATED 10 LB
1 qt SALAD OIL; 1 GAL
22 oz CATSUP TOMATO#10
3 tb MUSTARD FLOUR
1 qt VINEGAR CIDER
2 tb PAPRIKA GROUND
1 1/2 oz 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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.