| 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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