Thousand Island Dressing M.Salads, Salad Dressings, and Relishes No.070
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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 |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | | 2.00 Cup | 1. Combine eggs, onions, pimien- |
|Fresh | | | tos, relish, catsup, Salad |
|Garlic | 1OZ| 2.00 Tbsp| Dressing, and salt; blend |
|Pimiento | 7OZ| 1.00 Cup | well. |
|Relish | 8OZ| 1.00 Cup | 2. Cover; refrigerate until |
|Catsup | 1LB 7OZ| 2.50 Cup | ready to serve. |
|Dressings, Salad | 5LB | 2.50 Qrt | 3. Stir well before using. |
|Salt | | 1.00 Tbsp| |
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NOTE: 1. In Step 1, 1 tbsp dehydrated onions may be used. See
Recipe A-11.
2. In Step 1, 1-7oz cn canned pimientos may be used.
3. In Step 1, 2 1/2 cups (2-12 oz bottles) chili sauce may be
used for catsup.
4. In Step 1, 3 tbsp chopped fresh parsley and 2 oz (6 tbsp)
finely chopped sweet peppers may be used for pickle relish.