| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 8 | lb | CHEESE CHEDDER |
| 14 | oz | PIMENTOS 7 OZ |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 1 | lb | RELISH PICKLE SWEET |
| 1 | qt | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
2 lb - 1. PREPARE BACON ACCORDING TO DIRECTION ON RECIPE CARD NO. L00200 OR L00300. 2. COMBINE BACON AND CHEESE; ADD CHOPPED, CANNED PIMIENTO, SWEET PICKLE RELISH, AND SALAD DRESSING. 3. SPREAD 1 SLICE BREAD WITH 1/4 CUP (1-NO. 16 SCOOP) MIXTURE; TOP WITH SECOND SLICE OF DRESSING. 4. CUT EACH SAND WITH IN HALF; REFRIGERATE UNTIL READY TO SERVE. Recipe Number: N00701 SERVING SIZE: 1 SANDWIC 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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