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Zero Salad Dressing for 100


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Servings: 1 Gallon

11 1/2 cups (6 lb 2 oz or 2-No. 3 cyl can) juice, tomato, canned
3 cups vinegar
4 teaspoon salt
2 tablespoon onions, dry, ground
2 tablespoon peppers, sweet, fresh, ground
3 cups (12 oz) carrots, ground
2 tablespoon parsley, fresh, chopped

Combine all ingredients and blend well. Cover and refrigerate. Shake well before using.

NOTE:
1 lb carrots A.P. will yield 12 oz ground carrots.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.