| 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
1. EACH LOW CALORIE PLATE CONTAINS THE FOLLOWING: 1 OZ EACH BOLOGNA
HAM
A 4OZ SCOOP OF COTTAGE CHEESE
2. PREPARE 5 PLATES BEFORE THE SERVING PERIOD STARTS. PREPARE MORE PLATES
AS NEEDED. USE PROGRESSIVE PREP.
3. NEATLY ARRANGE ALL INGREDIENTS ON A 9 IN DINNER PLATE AND COVER
COMPLETELY WITH PLASTIC WRAP; LABELED WITH ITEM
4. 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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