| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 2 | lb | SALAMI SAUSAGE FZ |
| 3 | lb | BOLOGNA, SAUSAGE FZ |
| 3 | lb | HAM SECTIONED CURED |
| 5 3/16 | lb | CHEESE AMER/SLICE |
| 8 1/2 | Dozen EGGS SHELL | |
| 25 | lb | COTTAGE CHEESE 5 LB |
| 11 1/8 | lb | TOMATOES FRESH |
| 4 | lb | LETTUCE FRESH |
INSTRUCTIONS
PORTION SIZE: 1 PLATE EACH LOW CALORIE PLATE CONTAINS THE FOLLOWING: 1 OZ EACH BOLOGNA HAM A 4OZ SCOOP OF COTTAGE CHEESE PREPARE 5 PLATES BEFORE THE SERVING PERIOD STARTS. PREPARE MORE PLATES AS NEEDED. USE PROGRESSIVE PREP. NEATLY ARRANGE ALL INGREDIENTS ON A 9 IN DINNER PLATE AND COVER COMPLETELY WITH PLASTIC WRAP; LABELED WITH ITEM PLACE ON THE COLD BAR 15 MINUTES PRIOR TO THE SERVING PERIOD. Recipe Number: S03400 SERVING SIZE: 1 EA 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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