French Dressing M.Salads, Salad Dressings, and Relishes No.058
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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 |
|--------------------|----------|----------|-----------------------------------|
|Mustard | | 3.00 Tbsp| 1. Combine mustard flour, |
|Paprika, Ground | | 2.00 Tbsp| paprika, salt, and sugar; |
|Salt | 3OZ| 4.67 Tbsp| blend well. |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | 2. Add onions. |
|anulated | | | |
|Dehydrated Onions | 2OZ| 0.25 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Vinegar, White | | 1.00 Qrt | 3. Blend in vinegar, oil, and |
|Salad Oil | | 2.25 Qrt | catsup. |
|Catsup | 1LB 7OZ| 2.50 Cup | 4. Cover; refrigerate until |
| | | | ready to serve. |
| | | | 5. Shake or beat well before |
| | | | using. |
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NOTE: 1. In Step 2, 1/4 oz (4 1/2 tsp) dehydrated onions may be
used. See Recipe A-11.
VARIATION
1. LOW CALORIE FRENCH DRESSING: Follow Steps 1 and 2. In Step
3, reduce salad oil to 1 qt and add 1 1/4 qt water; follow
remainder of Step 3. Follow Steps 4 and 5.