| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 200 |
|
EGGS SHELL |
| 10 1/4 |
lb |
TOMATOES FRESH |
| 4 |
lb |
LETTUCE FRESH |
| 200 |
sl |
BREAD SNDWICH 22OZ #51 |
| 5 |
lb |
RELISH PICKLE SWEET |
| 2 |
qt |
SALAD DRESSING #2 1/2 |
| 1 |
lb |
MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. COOK EGGS ACCORDING TO RECIPE NO. F00400. COOL. SHELL; FINELY CHOP
EGGS.
2. COMBINE EGGS PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY
REFRIGERATE UNTIL READY TO USE.
3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; PLACE
2 SLICES OF TOMATO ON TOP OF EGG FILLING; TOP WITH LETTUCE AND SECOND SLICE
OF BREAD.
4. CUT EACH AND SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
READY TO SERVE.
NOTE: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
NOTE: 2. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY
IN HALF.
NOTE: 3. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
Recipe Number: N01002
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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