Bacon-Sour Cream Dressing M.Salads, Salad Dressings, and Relishes No.054
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|Yield: 1 Portions Each Portion: Gallon|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sour Cream | | 2.00 Qrt | 1. Blend sour cream and butter- |
|Buttermilk | | 2.00 Cup | milk into Salad Dressing. |
|Dressings, Salad | 2LB | 1.00 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Vinegar, White | | 0.50 Cup | 2. Add vinegar and Worcester- |
|Worcestershire Sauce| | 2.00 Tbsp| shire sauce gradually to |
| | | | Salad Dressing mixture |
| | | | stirring carefully. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 8OZ| 1.33 Cup | 3. Add onions, garlic, salt, |
|Garlic | | 2.00 Tspn| pepper, sugar, and celery |
|Salt | 1OZ| 1.67 Tbsp| salt; blend well. |
|Pepper, Black, Groun| | 0.25 Tspn| 4. Cover; refrigerate until |
|d | | | ready to serve. |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | |
|anulated | | | |
|Celery Salt | | 1.33 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Bacon, Chilled, Slic| 12OZ| 1.00 Qrt | 5. Just before serving, blend |
|ed, Rindless | | | in bacon. |
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NOTE: 1. In Step 1, Sour Cream Sauce Mix may be substituted for
sour cream. Mix according to instructions on container.
2. In Step 3, 1/2 tsp dehydrated garlic may be used. See
Recipe A-17.
3. In Step 3, 3 lb raw bacon will yield 12 oz (1 qt) cooked
bacon.