Creamy Fruit Dressing M.Salads, Salad Dressings, and Relishes No.056
--------------------------------------------------------------------------------
|Yield: 1 Portions Each Portion: Gallon|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 5OZ| 1.00 Cup | 1. Combine cornstarch and water |
|Cold Water | | 0.75 Cup | to form a smooth paste. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB 8OZ| 3.00 Cup | 2. Add eggs, mix well. Set aside |
|Fresh | | | for use in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Lemon Juice | | 2.00 Cup | 3. Combine juices, salt, and |
|Orange Juice | | 1.00 Qrt | sugar. Heat to boiling point. |
|Pineapple Juice | | 1.00 Qrt | 4. Add gradually to egg mixture, |
|Salt | | 0.50 Tspn| stirring constantly. |
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | 5. Cook 5 minutes or until |
|anulated | | | thickened. DO NOT BOIL. |
| | | | 6. Cool. Cover; refrigerate |
| | | | until ready to serve. |
| | | | 7. Stir well before using. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 3, 3 lb lemons A.P. (12 lemons) will yield 2 cups
juice.
2. In Step 3, 1/4-32 oz cn frozen (3 plus 1) concentrated
orange juice plus 3 cups water will yield 1 qt orange juice.