Recipe for Chiffonade Dressing 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
6 tbl WATER
3 x EGGS SHELL
8 oz BEETS #10
3 tbl ONIONS DRY
2 tbl SUGAR, GRANULATED 10 LB
3/4 lb SALAD OIL, 1 GAL
2 tsp PEPPER BLACK 1 LB CN
1/4 tsp PEPPER RED GROUND
1/2 tsp MUSTARD FLOUR
2 cup VINEGAR CIDER
Instructions:
Instructions: 1. COMBINE MUSTARD FLOUR, SALT, PEPPERS AND SUGAR; BLEND WELL.

2. ADD WATER; MIX THOROUGHLY.

3. ADD OIL AND VINEGAR; MIX WELL.

4. DRAIN BEETS THOROUGHLY; CHOP FINELY. ADD BEETS, EGGS, ONIONS, AND PARSLEY; MIX WELL.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

6. STIR WELL BEFORE USING.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 4, 1 1/2 TBSP DEHYDRATED ONIONS MAY BE USED. SEE

NOTE:

2. IN STEP 4, 1 2/3 OZ DRY ONIONS A.P. WILL YIELD 1 1/2 OZ MINCED ONIONS.

NOTE:

3. IN STEP 4, 1 1/2 TSP DEHYDRATED PARSLEY MAY BE USED.

NOTE:

4. IN STEP 4, 3/4 OZ FRESH PARSLEY A.P. WILL YIELD 1/2 OZ MINCED PARSELY.

SERVING SIZE: 1 TABLESPO

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