| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 67 | TOMATOES FRESH | |
| 4 | lb | LETTUCE FRESH |
INSTRUCTIONS
TRIM, WASH, AND PREPARE LETTUCE AND TOMATOES AS DIRECTED ON RECIPE CARD M-GUIDELINES. SEPERATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH. SLICE EACH TOMATO INTO 6 SLICES. ARRANGE 4 SLICES TOMATOES ON EACH LETTUCE. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 1: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE; 22 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 21 LB 14 OZ SLICED TOMATOES. Recipe Number: M03300 SERVING SIZE: 4 SLICES T 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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