INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                   TEMPERATURE:  400 F. OVEN
  :
1.  COMBINE CHEESE, TOMATO PASTE, SALAD OIL, OLIVES, ONIONS AND PEPPERS.
BLEND WELL.
2.  SPREAD ABOUT 3 TBSP (1-NO. 30 SCOOP) MIXTURE ON EACH SLICE OF BREAD.
3.  PLACE ON UNGREASED PANS.  BAKE 10 MINUTES OR UNTIL CHEESE IS MELTED.
  :
** ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1, PIZZA BLEND CHEESE MAY BE FIRMLY PACKED; BREAK APART
BEFORE USE.
NOTE:  2.  IN STEP 1, 4 LB CHEESE, MOZZARELLA, SHREDDED MAY BE USED.
NOTE:  3.  IN STEP 1, 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE:  4.  IN STEP 1, 10 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL YIELD
8 OZ CHOPPED GREEN ONIONS.
NOTE:  5.  IN STEP 1, 8 OZ (1 1/2 CUPS) DRY ONIONS, CHOPPED (9 OZ A.P.)
MAY BE USED FOR CHOPPED GREEN ONIONS.
NOTE:  6.  IN STEP 1, 15 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 12 OZ
CHOPPED, SWEET PEPPERS.
NOTE:  7.  IN STEP 2, 50 SANDWICH OR FRANKFURTERS BUNS OR ENGLISH MUFFINS,
CUT IN HALF, MAY BE USED FOR FRENCH BREAD.
NOTE:  8.  IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 5 MINUTES
ON LOW FAN, OPEN VENT.
Recipe Number: B00600
SERVING SIZE: 1 SLICE, (
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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