| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 5 1/2 | c | WATER |
| 6 1/4 | lb | TURKEY BNLS RAW FZ |
| 6 1/4 | lb | HAM SECTIONED CURED |
| 6 1/4 | lb | CHEESE MOZZARELLA |
| 48 | EGGS SHELL | |
| 5 | oz | MILK; DRY NON-FAT L HEAT |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 2 | lb | SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 350 F. GRIDDLE 1. PLACE 1 SLICE EACH HAM, TURKEY, AND CHEESE ON 1 SLICE BREAD; TOP WITH SECOND SLICE BREAD. 2. RECONSTITUTE MILK; ADD EGGS AND SALT. BLEND WELL. 3. DIP EACH SIDE OF SANDWICH INTO EGG AND MILK MIXTURE; DRAIN. 4. GRILL EACH SANDWICH ON WELL GREASED GRIDDLE ABOUT 2 1/2 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN AND CHEESE IS MELTED. 5. SERVE HOT. NOTE: 1. IN STEP 1, 6 LB 4 OZ HAM, BONELESS, COOKED, FROZEN MAY BE USED. NOTE: 2. IN STEP 1, 9 LB 6 OZ TURKEY, BONELESS, RAW, WILL YIELD ABOUT 6 LB 4 OZ COOKED TURKEY. COOK ACCORDING TO DIRECTIONS ON RECIPE NO. L-16201. NOTE: 3. IN STEP 1, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. NOTE: 4. IN STEP 2, 1 LB 8 OZ (1 1/2 QT) CANNED DEHYDRATED EGG MIX COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A08000. NOTE: 5. OTHE TYPES OF BREAD MAY BE USED. Recipe Number: N02500 SERVING SIZE: 1 SANDWICH 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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