| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 5 | lb | HAM SECTIONED CURED |
| 200 | EGGS SHELL | |
| 4 | lb | LETTUCE FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 2 | qt | SALAD DRESSING #2 1/2 |
| 2 | c | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. COOK EGGS ACCORDING TO RECIPE NO. F00400. COOL, SHELL; FINELY CHOP EGGS. 2. COMBINE EGGS, HAM, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITH LETTUCE AND SECOND SICE OF BREAD. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 2. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF. NOTE: 3. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N01001 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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