| 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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