Chiffonade Dressing
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chiffonade Dressing
  Dressings  
Last updated 6/12/2012 1:14:18 AM. Recipe ID 43133. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chiffonade dressing
 Categories: 
      Yield: 100 Servings
 
      6 tb WATER
      3    EGGS SHELL
      8 oz BEETS #10
      3 tb ONIONS DRY
      2 tb SUGAR; GRANULATED 10 LB
  1 3/4 lb SALAD OIL; 1 GAL
      2 ts PEPPER BLACK 1 LB CN
    1/4 ts PEPPER RED GROUND
  1 1/2 ts MUSTARD FLOUR
      2 c  VINEGAR CIDER
      1 oz SALT TABLE 5LB
 
  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!).




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 43133 (Apr 03, 2005)

[an error occurred while processing this directive]