| 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.
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