CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
100 | Servings |
INGREDIENTS
INSTRUCTIONS
lb LEFTOVER ITEMS TO BE USED ON THE HOT SERVING LINE WILL BE HEATED TO A TEMPERATURE OF 165 DEGREES PRIOR TO BEING PLACED ON THE HOT SERVING LINE. LEFTOVER ITEMS TO BE USED ON THE COLD SERVING LINE WILL BE CHILLED TO A TEMPERATURE OF 45 DEGREES PRIOR TO BEING PLACED ON THE COLD SERVING LINE WHEN SERVING PERIOD IS FINISHED 4 Recipe Number: S00116 SERVING SIZE: 1 SEV 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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