Name: Egg and Ham Salad Sandwic
Ingredients: 5 lb HAM SECTIONED CURED; 200 EGGS SHELL; 4 lb LETTUCE FRESH; 200 sl BREAD SNDWICH 22OZ #51; 2 qt SALAD DRESSING #2 1/2; 2 c MUSTARD PREP. 1 LB JAR

CATEGORY	CUISINE	TAG	YIELD
Eggs			100	Servings

INGREDIENTS

5	lb	HAM SECTIONED CURED
200		EGGS SHELL
4	lb	LETTUCE FRESH
200	sl	BREAD SNDWICH 22OZ #51
2	qt	SALAD DRESSING #2 1/2
2	c	MUSTARD PREP. 1 LB JAR

INSTRUCTIONS

1.  COOK EGGS ACCORDING TO RECIPE NO. F00400. COOL, SHELL; FINELY CHOP
EGGS.
2.  COMBINE EGGS, HAM, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY.
REFRIGERATE UNTIL READY TO USE.
3.  SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITH
LETTUCE AND SECOND SICE OF BREAD.
4.  CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY
TO SERVE.
NOTE:  1.  IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
NOTE:  2.  IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY
IN HALF.
NOTE:  3.  IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
Recipe Number: N01001
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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