INGREDIENTS

INSTRUCTIONS

lb -
1. 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.
2. 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
3. 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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