| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 60 | lb | CHICKEN;WHOLE FZ |
| 4 | lb | CELERY FRESH |
| 4 | lb | LETTUCE FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 3 1/3 | tb | PEPPER BLACK 1 LB CN |
| 2 1/2 | lb | RELISH PICKLE SWEET |
| 2 | qt | SALAD DRESSING #2 1/2 |
| 1 2/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE CHICKEN, CELERY, PICKLE, SALT, AND PEPPER; MIX TOGETHER LIGHTLY. 2. ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH 2/3 CUP ( 1-NO. 6 SCOOP). FILLING; TOP WITH LETTUCE LEAF AND SECOND SLICE OF BREAD. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 25 LB 6 OZ (14-29 OZ CN) CANNED, DRAINED CHICKEN WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN. NOTE: 2. IN STEP 1, 60 LB CHICKEN, BROILER-FRYER, WHOLE MAY BE USED. COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP 2, USE 5 LB (2 1/2 QT) SALAD DRESSING. NOTE: 3. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY. NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 5. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF. NOTE: 6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N00800 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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