YIELD: 100 PORTIONS EACH PORTION: 1 HAMBURGER
TEMPERATURE: 350 F.
1. GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN;GRILL ON OTHER SIDE 4
MINUTES.AFTER PATTIES ARE TURNED PLACE 1 SLICE CHEESE ON EACH
PATTIE.CONTINUE
TO GRILL UNTIL CHEESE MELTS.
2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TSBP CATSUP ON TOP BUN. ADD 2
SLICES OF ONION,1 LETTUCE LEAF, 1 SLICE TOMATO AND 2 SLICES PICKLE ON
BOTTOM
BUN; COVER WITH TOP BUN.
3. SERVE HOT ON BUNS.
NOTE: 1. IN STEP 1, CHARBOILER MAY BE USED. FOLLOW MANUFACTURER'S
DIRECTION
FOR PREPARATION.
2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6-(1)-3).
3. IN STEP 3, BUNS MAY BE TOASTED.
4. USE 5 LB 3 OZ (100 SLICES) AMERICAN CHEESE SLICED,USE 3 LB FRESH
LETTUCE ( 3LB 4 OZ A.P.), 5LB 9 OZ SLICED FRESH TOMATOES ( 5 LB 10 OZ
A.P.),
3 LB SLICED DRY ONIONS (3 LB 5 OZ A.P.),3 LB 2 OZ DILL PICKLES, DRAINED,
SLICED CROSSWISE ( 4 LB 13 OZ A..),3 LB 12 OZ ( 6 1/4 CUPS) CATSUP, 1 LB 3
OZ
(2 1/8 CUPS) MUSTARD PREPARED, AND 100 SANDWICH BUNS.
Recipe Number: N04609
SERVING SIZE: 1 DELUXE C
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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