Name: Corned Beef and Cheese Sa
Ingredients: 12 1/2 lb BEEF CORNED FZ; 6 1/4 lb CHEESE AMER/SLICE; 4 lb LETTUCE FRESH; 12 lb BREAD SNDWICH 22OZ #51; 2 lb MUSTARD PREP. 1 LB JAR

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

12 1/2	lb	BEEF CORNED FZ
6 1/4	lb	CHEESE AMER/SLICE
4	lb	LETTUCE FRESH
12	lb	BREAD SNDWICH 22OZ #51
2	lb	MUSTARD PREP. 1 LB JAR

INSTRUCTIONS

1.  SLICE CORNED BEEF INTO THIN SLICES 19 TO 25 PER POUND.
2.  SPREAD 1 SLICE BREAD WITH MUSTARD.  PLACE 2 TO 3 SLICES CORNED BEEF
AND 1
SLICE CHEESE ON BREAD; TOP WITH LETTTUCE AND SECOND SLICE OF BREAD.
3.  CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY
TO SERVE.
  :
NOTE:  1.  SEE GUIDELINES FOR SANDWICH PREPARATION, RECIPE NO. N-G-1.
2.  IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
3.  IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
4.  OTHER TYPES OF BREAD MAY BE USED.
Recipe Number: N00901
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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