| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
100 |
Servings |
INGREDIENTS
| 6 |
lb |
BACON;SLICED FZ |
| 12 1/2 |
lb |
HAM SECTIONED CURED |
| 5 3/16 |
lb |
CHEESE AMER/SLICE |
| 2 |
lb |
BUTTER PRINT SURE |
| 200 |
sl |
BREAD SNDWICH 22OZ #51 |
INSTRUCTIONS
TEMPERATURE: 400 F. GRIDDLE
1. COOK BACON ACCORDING TO RECIPE NO. L00200 OR L00300. DRAIN. SET ASIDE
FOR
USE IN STEP 3.
2. SLICE HAM INTO VERY THIN SLICES.
3. PLACE 2 OZ HAM, 1 SLICE CHEESE, AND 1 SLICE BACON ON SLICE OF BREAD,
TOP
WITH SECOND SLICE OF BREAD.
4. USE 2 LB (1 QT) MELTED BUTTER OR MARGARINE; LIGHTLY BRUSH TOP AND
BOTTOM
OF SANDWICHES. GRILL ON 400 F. GRIDDLE UNTIL GOLDEN BROWN ON EACH SIDE AND
CHEESE IS MELTED. SERVE HOT.
NOTE: 1. IN STEP 2, 12 LB 8 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE
USED.
NOTE: 2. IN STEP 3, 5 LB 3 OZ CHEESE FOOD, AMERICAN, PROCESSED, SLICED
MAY
BE USED.
3. IN STEP 3, 12 LB BREAD WILL YEILD 200 SLICES.
Recipe Number: N03801
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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