Chiffonade Dressing

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Chiffonade Dressing Ingredients

6 tb WATER	2 ts PEPPER BLACK 1 LB CN
3 EGGS SHELL	1/4 ts PEPPER RED GROUND
8 oz BEETS #10	1 1/2 ts MUSTARD FLOUR
3 tb ONIONS DRY	2 c VINEGAR CIDER
2 tb SUGAR; GRANULATED 10 LB	1 oz SALT TABLE 5LB
1 3/4 lb SALAD OIL; 1 GAL

Instructions for Chiffonade Dressing

1. COMBINE MUSTARD FLOUR, SALT, PEPPERS AND SUGAR; BLEND WELL. 2. ADD WATER; MIX THOROUGHLY. 3. ADD OIL AND VINEGAR; MIX WELL. 4. DRAIN BEETS THOROUGHLY; CHOP FINELY. ADD BEETS, EGGS, ONIONS, AND PARSLEY; MIX WELL. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. 6. STIR WELL BEFORE USING. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 4, 1 1/2 TBSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 2. IN STEP 4, 1 2/3 OZ DRY ONIONS A.P. WILL YIELD 1 1/2 OZ MINCED ONIONS. NOTE: 3. IN STEP 4, 1 1/2 TSP DEHYDRATED PARSLEY MAY BE USED. NOTE: 4. IN STEP 4, 3/4 OZ FRESH PARSLEY A.P. WILL YIELD 1/2 OZ MINCED PARSELY. Recipe Number: M06200 SERVING SIZE: 1 TABLESPO From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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