CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Dairy, Eggs | 100 | Servings |
INGREDIENTS
25 | lb | HAM SECTIONED CURED |
200 | CHEESE AMER/SLICE | |
100 | EGGS SHELL | |
100 | ORANGES FRESH | |
100 | CARROTS FRESH | |
100 | CELERY FRESH | |
100 | DRINK ORANGE 1/2 PT | |
400 | BREAD SNDWICH 22OZ #51 | |
100 | POTATO CHIP #7/8 | |
100 | PICKLE CUCUMBER DILL 1GAL | |
200 | MUSTARD PREPARED IND | |
200 | SALAD DRESSING INDIVIDUAL | |
100 | PEPPER BLACK IND | |
100 | SALT INDIVIDUAL |
INSTRUCTIONS
MAKE SURE THAT THE BEVERAGE IS IN THE BOTTOM OF THE BAG SANDWICH IS TIGHTLY WRAPPED * INCLUDE DATE AND TIME OF PREPARATION ON FRONT OF BAG. PROCESS CARROTS AND CELERY INTO STICKS WITH PLASTIC WRAP. ENSURE THAT EACH SACK LUNCH INCLUDES A PASTRY SUCH AS A COOKIE OR BROWNIE OR CAKE. EACH SACK LUNCH SHALL INCLUDE ONE BOILED EGG. AFTER SACKS ARE PREPARED ENSURE THEY STAY REFRIGERATED UNTIL THEY ARE PICKED UP. Recipe Number: S00354 SERVING SIZE: BG 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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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 398.1mg
Potassium: 741mg
Carbohydrates: 31.6g
Fiber: 7.8g
Sugar: 22.3g
Protein: 3g