| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 12 | lb | HAM SECTIONED CURED |
| 37 1/2 | lb | BEEF PATTIES FZ |
| 10 | lb | CHEESE AMER/SLICE |
| 8 1/3 | Dozen EGGS SHELL | |
| 8 1/3 | pk | BUN HAMBGR 13OZ #102 |
INSTRUCTIONS
1. FOLLOW INSTRUCTIONS ON RECIPE N-29-2 FOR COOKING OF HAMBURGERS. 2. PLACE 1 SLICE OF HAM ON GRILL TO HEAT. 3. WHEN HAMBURGER PATTIE IS ALMOST DONE PLACE 1 EGG ON GRILL TO COOK. (FRIED HARD) 4. ASSEMBLE SANDWICHES IN FOLLOWING ORDER: 1.BOTTOM OF BUN 2.BEEF PATTIES. 3.1 SLICE CHEESE 4. 1/2 SLICE HAM 5.1 SLICE CHEESE. 6.1/2 SLICE HAM. 7.HARD COOKED EGG. 8.TOP OF BUN. Recipe Number: S01303 SERVING SIZE: 1 EA 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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