Title: Tomato French Dressing
Categories:
Yield: 100 Servings

1/4 ts GARLIC DEHY GRA
2 oz ONIONS DRY
2 oz SUGAR; GRANULATED 10 LB
1 9/16 lb SOUP TOMATO VEG #2 1/2
1 1/2 lb SALAD OIL; 1 GAL
1 tb MUSTARD FLOUR
2 tb WORCESTERSHIRE SAUCE
2 c VINEGAR CIDER

1. COMBINE SOUP, VINEGAR, SALAD OIL, SUGAR, MUSTARD FLOUR, ONIONS, GARLIC
AND WORCESTERSHIRE SAUCE; MIX UNTIL WELL BLENDED.

2. COVER; REFRIGERATE UNTIL READY TO SERVE.

3. STIR WELL BEFORE USING.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 2 TBSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A01100.

2. IN STEP 1, 2 1/4 OZ DRY ONIONS A.P. WILL YIELD 2 OZ MINCED ONIONS.

Recipe Number: M07200

SERVING SIZE: 2 TABLESPO

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