Tangy Salad Dressing M.Salads, Salad Dressings, and Relishes No.061
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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 |
|--------------------|----------|----------|-----------------------------------|
|Catsup | 1LB 7OZ| 2.50 Cup | 1. Combine catsup, mustard, salt, |
|Mustard | 3OZ| 3.67 Tbsp| pepper, and Worcestershire |
|Salt | 2OZ| 3.00 Tbsp| sauce in mixer bowl; mix at |
|Pepper, Black, Groun| | 1.00 Tbsp| low speed. |
|d | | | |
|Worcestershire Sauce| | 2.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Salad Oil | | 2.00 Qrt | 2. Add salad oil and vinegar; |
|Vinegar, White | | 3.00 Cup | beat at medium speed until |
| | | | well blended. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | | 6.00 EA | 3. Add eggs, parsley, and |
|Fresh | | | peppers; mix until blended. |
|Parsley | | 0.25 Cup | 4. Cover; refrigerate until |
|Peppers, Sweet | 14OZ| 2.50 Cup | ready to serve. |
| | | | 5. Shake or beat well before |
| | | | using. |
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NOTE: 1. In Step 3, 1 lb 1 oz fresh sweet pepper A.P. will yield
14 oz finely chopped peppers.
2. In Step 3, 2 1/4 oz (1 3/4 cups) dehydrated green peppers
may be used. See Recipe A-11.