Creamy Horseradish Dressing M.Salads, Salad Dressings, and Relishes No.065
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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 |
|--------------------|----------|----------|-----------------------------------|
|Dressings, French | | 1.00 Qrt | 1. Prepare 1/4 recipe for French |
| | | | Dressing (Recipe No. M-58). |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Salad | 4LB | 2.00 Qrt | 2. Combine French Dresing, Salad |
|Horseradish | 1LB 5OZ| 2.00 Cup | Dressing, horseradish, vinegar |
|Vinegar, White | 8OZ| 1.00 Cup | and sugar; blend well. |
|Sugar, Extra Fine Gr| 12OZ| 1.75 Cup | 3. Cover; refrigerate at least |
|anulated | | | 1 to 2 hours for flavors to |
| | | | blend. Keep refrigerated |
| | | | until ready to serve. |
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NOTE: 1. In Step 1, 1 qt prepared, ready-to-use French Dressing may
be used.