Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Blue Cheese and Sour Cream Dressing
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SALADS, SALAD DRESSINGS, AND RELISHES No.M 068 01
BLUE CHEESE AND SOUR CREAM DRESSING
Yield 100
Portion 1 Tablespoon
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
54 cal
2g
1g
4g
9 mg
146 mg
41 mg
Ingredient
Weight
Measure
Issue
SOUR CREAM,LOW FAT
3 lbs
1 qts 2 cup
SALAD DRESSING,MAYONNAISE TYPE
1 lbs
2 cup
VINEGAR,DISTILLED
2-1/8 oz
1/4 cup 1/3 tbsp
SALT
1/2 oz
3/8 tsp
CHEESE,BLUE-VEINED
14-1/4 oz
3 cup
Method
1 Carefully blend salad dressing into sour cream.
2 Combine vinegar, crumbled blue-veined cheese, and salt. Add to sour cream mixture stirring carefully. Stir with wire whip until
blended.
3 Cover; refrigerate at least 2 hours before serving. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F. or lower.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/salads_and_dressings/blue_cheese_and_sour_cream_dressing.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Tablespoon |
| Calories: | 54 cal |
| Carbohydrates: | 2g |
| Protein: | 1g |
| Fat: | 4g |
| Cholesterol: | 9 mg |
| Sodium: | 146 mg |
| Calcium: | 41 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUR CREAM,LOW FAT | 3 lbs | 1 qts 2 cup | |
| SALAD DRESSING,MAYONNAISE TYPE | 1 lbs | 2 cup | |
| VINEGAR,DISTILLED | 2-1/8 oz | 1/4 cup 1/3 tbsp | |
| SALT | 1/2 oz | 3/8 tsp | |
| CHEESE,BLUE-VEINED | 14-1/4 oz | 3 cup |
| Method: | |
|
1 Carefully blend salad dressing into sour cream. 2 Combine vinegar, crumbled blue-veined cheese, and salt. Add to sour cream mixture stirring carefully. Stir with wire whip until blended. 3 Cover; refrigerate at least 2 hours before serving. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence