Cream Cheese And Tomato B
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 10 | lb | TOMATOES FRESH |
INSTRUCTIONS
100 6 1/4 lb PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : PLACE CREAM CHEESE IN MIXER BOWL; BEAT 3 TO 4 MINUTES AT MEDIUM SPEED. SPLIT OR CUT BAGELS IN HALF. PLACE IN ROWS, 5 BY 7, ON UNGREASED SHEET PANS. TOAST 7 TO 8 MINUTES UNTIL WARM BUT STILL SOFT. SPREAD EACH BAGEL HALF WITH 1 TBSP CREAM CHEESE. PLACE 1 SLICE TOMATO ON EACH HALF. SERVE IMMEDIATELY. : NOTE: IN STEP 2, BAGELS MAY BE TOASTED IN 325 F. CONVECTION OVEN 3 TO 4 Recipe Number: N01601 SERVING SIZE: 1 BAGEL (2 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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Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 64.9mg
Potassium: 85.3mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: 1.1g
Protein: <1g