Title: Vinaigrette Dressing
Categories:
Yield: 100 Servings

1/2 c WATER
3 tb ONIONS DRY
2 oz PEPPER SWT GRN FRESH
1 oz SUGAR; GRANULATED 10 LB
2 1/2 lb SALAD OIL; 1 GAL
1 1/2 ts PEPPER BLACK 1 LB CN
4 oz RELISH PICKLE SWEET
1/2 ts PEPPER RED GROUND
1 1/2 ts MUSTARD FLOUR
3 c VINEGAR CIDER
2 tb SALT TABLE 5LB

1. COMBINE MUSTARD FLOUR, SALT, PEPPERS, SUGAR, WATER, ONIONS, PARSLEY,
PEPPERS, PICKLES, PICKLES, SALAD OIL AND VINEGAR; BLEND WELL.

2. COVER; REFRIGERATE UNTIL READY TO SERVE.

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

NOTE: 1. IN STEP 1, 2 1/2 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 OZ
FINELY CHOPPED PEPPERS AND 1 3/4 OZ DRY ONIONS A.P. WILL YIELD 1 1/8 OZ
MINCED ONIONS.

NOTE: 2. IN STEP 1, 1 1/2 TBSP DEHYDRATED ONIONS AND 3 TBSP DEHYDRATED
GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 OZ FROZEN, DICED GREEN PEPPERS
MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 1, 1 OZ FRESH PARSLEY A.P. WILL YIELD 3/4 OZ FINELY
CHOPPED PARSLEY.

Recipe Number: M07100

SERVING SIZE: 1 TABLESPO

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