| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 18 3/4 |
lb |
CHICKEN FILLET; CHKD, BRD |
| 5 9/16 |
lb |
TOMATOES FRESH |
| 4 |
lb |
LETTUCE FRESH |
| 100 |
|
BUN HAMBGR 13OZ #102 |
| 4 2/3 |
c |
SALAD DRESSING #2 1/2 |
INSTRUCTIONS
YIELD: 100 PORTIONS (PAN) EACH PORTION: 1 SANDWICH
PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. DEEP FRY
1. FRY FILLETS IN 350 F. DEEP FAT 3 TO 4 MINUTES OR UNTIL HEATED.
2. DRAIN IN BASKET OR ON ABSORBENT PAPER.
3. PLACE 1 FILLET ON BOTTOM HALF OF BUN. SPREAD 2 TSP SALAD DRESSING ON
TOP
HALF OF BUN.
4. PLACE LETTUCE LEAF AND 1 TOMATO SLICE OVER FILLET.COVER WITH TOP HALF
OF
BUN. SERVE HOT.
NOTE: 1. IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
2. IN STEP 4, 5 LB 11 OZ TOMATOES A.P. WILL YIELD 5 LB 9 OZ SLICED
TOMATOES.
3. IN STEP 1, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 12 TO 14
MINUTES OR UNTIL THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.
Recipe Number: N04501
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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