Tomato French Dressing M.Salads, Salad Dressings, and Relishes No.072
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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 |
|--------------------|----------|----------|-----------------------------------|
|Soup, Dehydrated, To| 3LB 2OZ| 5.75 Cup | 1. Combine soup, vinegar, salad |
|mato | | | oil, sugar, mustard flour, |
|Vinegar, White | | 1.00 Qrt | salt, onions, garlic, and |
|Salad Oil | | 1.50 Qrt | Worcestershire sauce; mix |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | until well blended. |
|anulated | | | 2. Cover; refrigerate until |
|Mustard, Dry, Ground| | 2.00 Tbsp| ready to serve. |
|Salt | 2OZ| 3.00 Tbsp| 3. Stir well before using. |
|Dehydrated Onions | 4OZ| 0.50 Cup | |
|Garlic | | 2.00 Tspn| |
|Worcestershire Sauce| | 0.25 Cup | |
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NOTE: 1. In Step 1, 4 tbsp dehydrated onions may be used. See
Recipe A-11.
2. In Step 1, 1/2 tsp dehydrated garlic may be used.
See Recipe A-17.
VARIATION
1. CHEESE TOMATO FRENCH DRESSING: In Step 1, add 6 oz (1 1/2 c)
grated Parmesan Cheese. Follow Steps 2 and 3.
2. HERBED TOMATO FRENCH DRESSING: In Step 1, add 3 tbsp
ground oregano. Follow Steps 2 and 3.