Ingrients & Directions
ts –
7 oz PIMENTOS 7 OZ
4 oz ONIONS DRY
1 qt RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
1/2 ts PAPRIKA GROUND
1. COMBINE SALAD DRESSING, RELISH, PARSLEY, PIMIENTOS, ONIONS, PAPRIKA,
AND
PEPPER.
2. COVER; REFRIGERATE TO CHILL. KEEP REFRIGERATED UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE: 2. IN STEP 1, 1/2 OZ (2 2/3 TBSP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
3. IN STEP 1, 4 1/2 OZ DRY ONIONS A.P. WILL YIELD 4 OZ FINELY
CHOPPED ONIONS.
Recipe Number: O01300
SERVING SIZE: 2 TABLESPO
From the Army
Yields
100 Servings