| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 2 |
lb |
HAM SECTIONED CURED |
| 2 |
lb |
CHEESE AMER/SLICE |
| 25 |
|
EGGS SHELL |
| 3 |
lb |
CELERY FRESH |
| 2 |
lb |
CUCUMBERS FRESH |
| 6 |
lb |
TOMATOES FRESH |
| 1 |
lb |
CABBAGE WHITE FRESH |
| 7 |
lb |
LETTUCE FRESH |
| 2 |
lb |
PEPPER SWT GRN FRESH |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
M00001.
2. TEAR OR CUT PREPARED LETTUCE INTO LARGE PIECES.
3. COMBINE LETTUCE WITH CABBAGE, PEPPERS, CELERY AND CUCUMBERS; TOSS
LIGHTLY.
4. COVER; REFRIGERATE FOR USE IN STEP 6.
5. CUT MEAT AND CHEESE INTO THIN STRIPS AND EGGS AND TOMATOES INTO 8
WEDGES EACH.
6. PLACE ABOUT 1 CUP SALAD VEGETABLES IN SALAD BOWLS. ADD 2 THIN STRIPS
MEAT, 4 THIN STRIPS CHEESE, 2 WEDGES EGGS AND 2 WEDGES TOMATOES.
7. COVER, REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1; 7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED
LETTUCE; 1 LB 4 OZ FRESH CABBAGE A.P. WILL YIELD 1 LB OR 1 3/4 QT SHREDDED
CABBAGE; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB OR 2 QT DICED
PEPPERS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB OR 3 QT DICED CELERY;
2 LB 6 OZ FRESH CUCUMBERS A.P. WILL YIELD 2 LB OR 1 1/2 QT SLICED, PARED
CUCUMBERS; 6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB OR 4 3/4 QT TOMATO
WEDGES.
NOTE: 2. IN STEP 1, 1 LB 4 OZ FRESH, RED CABBAGE A.P. WILL YIELD 1 LB
OR 1 3/4 QT SHREDDED CABBAGE.
NOTE: 3. IN STEP 5, SUGGESTED COLD MEATS ARE BEEF, BOLOGNA, HAM, PICKLE
AND PIMIENTO LOAF AND/OR TURKEY.
NOTE: 4. FOR ENTREE PORTION, PREPARE 1 1/2 RECIPES FOR SALAD VEGETABLES;
3 RECIPES MEAT, CHEESE AND EGGS. EACH PORTION: 1 1/2 CUPS SALAD
VEGETABLES,
6 STRIPS MEAT, 12 STRIPS CHEESE AND 9 WEDGES EGGS.
Recipe Number: M00700
SERVING SIZE: 1 C SALAD
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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