1. COMBINE HAM AND RELISH; MIX TOGETHER LIGHTLY.
2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE
UNTIL READY TO USE.
3. SPREAD 1 SLICE BREAD WITH 1/4 CUP (1-NO. 16 SCOOP) FILLING; TOP WITH
SECOND SLICE BREAD.
4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
READY TO SERVE.
NOTE: IN STEP 1, 12 LB 8 OZ CANNED HAM OR BONELESS, COOKED HAM WILL YIELD
ABOUT 10 LB COOKED HAM.
Recipe Number: N01200
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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