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French Dressing II for 100


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Servings: 100 Portions (1 Gallon)

3 tablespoon mustard, flour
2 tablespoon paprika, ground
4 2/3 tablespoon (3 oz) salt
1/2 cup (4 oz) sugar, granulated
1/4 cup (2 oz) onions, dry, minced
1 quart vinegar
2 1/4 quart salad oil
2 1/2 cups (1 lb 7 oz) catsup, tomato

Combine mustard, paprika, salt, and sugar; blend well. Add onions. Blend in vinegar,
oil, and catsup. Cover; refrigerate until ready to serve. Shake or beat well before
using.




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