| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | 100 | Servings | |
INGREDIENTS
| 6 1/4 | lb | HAM SECTIONED CURED |
| 5 3/16 | lb | CHEESE AMER/SLICE |
| 8 1/2 | Dozen EGGS SHELL | |
| 100 | BREAD ENG MFFN 12OZ #95 |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE SLICE HAM INTO 1 OZ SLICES. GRILL UNTIL LIGHTLY BROWNED. BREAK ONE EGG AT A TIME INTO SMALL BOWL; POUR ONTO GRIDDLE; BREAK YOLK; PLACE 1 SLICE HOT HAM ON TOP OF EGG. PLACE 1 SLICE CHEESE ON TOP OF HAM. CONTINUE TO COOK UNTIL CHEESE MELTS. SERVE HOT ON SPLIT BUNS. NOTE: 1. IN STEP 1, 6 LB 4 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED. THAW HAM. NOTE: 2. IN STEP 3, 5 LB 3 OZ CHEESE FOOD, AMERICAN, PROCESSED, SLICED MAY BE TOASTED. NOTE: 3. IN STEP 4, BUNS MAY BE TOASTED. Recipe Number: N03700 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.
A Message from our Provider:
“God makes it, we mess it”