| 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.
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”