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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