| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 18 3/4 | lb | CHICKEN FILLET; CHKD, BRD |
| 5 9/16 | lb | TOMATOES FRESH |
| 4 | lb | LETTUCE FRESH |
| 100 | BUN HAMBGR 13OZ #102 | |
| 4 2/3 | c | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
YIELD: 100 PORTIONS (4 PANS) TEMPERATURE: 425 F. OVEN PAN SIZE: 18 BY 26-INCH SHEET PAN EACH PORTION: 1 SANDWICH 1. PLACE FILLETS ON PANS. 2. BAKE 23 TO 28 MINUTES OR UNTIL THOROUGHLY HEATED. 3. PLACE 1 FILLET ON BOTTOM HALF OF BUN.SPRESD 2 TSP SALAD DRESSING ON TOP HALF OF BUN. 4. PLACE LETTUCE LEAF AND 1 TOMATO SLICE OVER FILLET.COVER WITH TOP HALF OF BUN. SERVE HOT. NOTE: 1. IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. 2. IN STEP 4, 5 LB 11 OZ TOMATOES A.P. WILL YIELD 5 LB 9 OZ SLICED TOMATOES. 3. IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 12 TO 14 MINUTES OR UNTIL THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT. Recipe Number: N04500 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:
“The Bible: More up-to-date than tomorrow’s newspaper”