| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 200 |
|
EGGS SHELL |
| 4 |
lb |
LETTUCE FRESH |
| 200 |
sl |
BREAD SNDWICH 22OZ #51 |
| 5 |
lb |
RELISH PICKLE SWEET |
| 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, ONIONS, PICKLES, 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 WITHH
LETTUCE AND SECOND SLICE OF BREAD.
4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY
TO SERVE.
NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
NOTE: 3. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY
IN HALF.
NOTE: 4. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
Recipe Number: N01000
SERVING SIZE: 1 SANDWIC
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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