Recipe for Tangy Salad Dressing 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3 x EGGS SHELL
7 oz PEPPER SWT GRN FRESH
1 qt SALAD OIL, 1 GAL
1/2 tsp PEPPER BLACK 1 LB CN
11 oz CATSUP TOMATO#10
1 tbl WORCESTERSHIRE SAUCE
2 tbl MUSTARD PREP. 1 LB JAR
1/2 cup VINEGAR CIDER
Instructions:
Instructions: 1. COMBINE CATSUP, MUSTARD, SALT, PEPPER, AND WORCESTERSHIRE SAUCE IN MIXER BOWL; MIX AT LOW SPEED.

2. AND SALAD OIL AND VINEGAR; BEAT AT MEDIUM SPEED UNTIL WELL BLENDED.

3. ADD EGGS, PARSLEY AND PEPPERS; MIX UNTIL BLENDED.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

5. SHAKE OR BEAT WELL BEFORE USING.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 3, 8 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 7 OZ FINELY CHOPPED PEPPERS.

2. IN STEP 3, 1 1/8 OZ (1 7/8 CUPS) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.

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

SERVING SIZE: 1 TABLESPO

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