| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 15 | lb | HAM SECTIONED CURED |
| 36 | EGGS SHELL | |
| 4 | lb | LETTUCE FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 1 1/2 | qt | RELISH PICKLE SWEET |
| 1 1/2 | qt | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
1. COMBINE HAM, EGGS, PICKLES, AND SALAD DRESSING; MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE. 2. SPREAD 1 SLICE BREAD WITH 1/2 CUP (1-NO. 16 SCOOP) FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD. 3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY T SERVE. NOTE: 1. IN STEP 1, 18 LB 12 OZ CANNED HAM OR BONELESS COOKED HAM WILL YIELD ABOUT 20 LB COOKED HAM. NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 3. IN STEP 3, 13 LB 8 OZ TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. NOTE: 4. OTHER TYPES OF BREAD MAY BE USED. Recipe Number: N01300 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.
A Message from our Provider:
“We see a only a glimmering of the plans of God…”