| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 100 | Servings | ||
INGREDIENTS
INSTRUCTIONS
1. CUT BREAD LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE TOP HALF. CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS. 2. PLACE THREE MEATBALLS ON BOTTOM HALF OF BREAD. 3. POUR 1/2 CUP (4 OZ) OR 1-NO. B LADLE SAUCE OVER MEATBALLS. COVER WITH TOP HALF OF BREAD. 4. SERVE HOT. NOTE: 1. IN STEP 1, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED FOR FRENCH BREAD, CUT IN HALF LENGTHWISE WITH BOTTOM HALF THICKER THAN TOP. NOTE: 2. IN STEP 2, BREAD MAY BE HEATED FOR 10 MINUTES IN 325 F. OVEN. Recipe Number: N02202 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.
A Message from our Provider:
“Faith without works is empty – and vica versa.”