| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 67 |
|
TOMATOES FRESH |
| 4 |
lb |
LETTUCE FRESH |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE LETTUCE AND TOMATOES AS DIRECTED ON RECIPE CARD
M-GUIDELINES.
2. SEPERATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.
3. SLICE EACH TOMATO INTO 6 SLICES.
4. ARRANGE 4 SLICES TOMATOES ON EACH LETTUCE. COVER; REFRIGERATE UNTIL
READY TO SERVE.
NOTE: IN STEP 1: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE; 22 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 21 LB 14 OZ SLICED
TOMATOES.
Recipe Number: M03300
SERVING SIZE: 4 SLICES T
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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“Jesus, what happened to your hands?#Little girl”