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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

60 lb CHICKEN;WHOLE FZ
4 lb CELERY FRESH
4 lb LETTUCE FRESH
100 BUN HAMBGR 13OZ #102
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, PICKLES, SALT, AND PEPPER; MIX TOGETHER
LIGHTLY.
2.  ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL
READY
TO USE.
3.  SLICE ROLLS IN HALF LENGTHWISE.
4.  SPREAD BOTTOM HALF OF EACH ROLL WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING;
TOP WITH LETTUCE LEAF AND TOP HALF OF ROLL.
5.  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: N00802
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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