| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 67 |
|
TOMATOES FRESH |
| 4 |
lb |
LETTUCE FRESH |
INSTRUCTIONS
TRIM, WASH, AND PREPARE LETTUCE AND TOMATOES AS DIRECTED ON RECIPE
CARD M-GUIDELINES. SEPERATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH
SERVING DISH. SLICE EACH TOMATO INTO 6 SLICES. 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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