| 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.
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