Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Sour Cream Dressing
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SALADS, SALAD DRESSINGS, AND RELISHES No.M 068 00
SOUR CREAM DRESSING
Yield 100
Portion 1 Tablespoon
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
39 cal
2g
0g
3g
6 mg
89 mg
19 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
Method
1 Carefully blend salad dressing into sour cream.
2 Combine vinegar and salt. Add to sour cream mixture stirring carefully.
3 Cover; refrigerate 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/sour_cream_dressing.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Tablespoon |
| Calories: | 39 cal |
| Carbohydrates: | 2g |
| Protein: | 0g |
| Fat: | 3g |
| Cholesterol: | 6 mg |
| Sodium: | 89 mg |
| Calcium: | 19 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 |
| Method: | |
|
1 Carefully blend salad dressing into sour cream. 2 Combine vinegar and salt. Add to sour cream mixture stirring carefully. 3 Cover; refrigerate 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