| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 27 1/4 |
lb |
TURKEY BNLS RAW FZ |
| 4 |
lb |
LETTUCE FRESH |
| 200 |
sl |
BREAD SNDWICH 22OZ #51 |
| 3 1/4 |
c |
SALAD DRESSING #2 1/2 |
| 1 |
c |
MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. COOK TURKEY ACCORDING TO RECIPE L-162. COOL. SLICE TURKEY INTO THIN
SLICES 16-22 SLICES PER POUND.
2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL.
3. SPREAD 1 SLICE BREAD WITH 2 TSP SALAD DRESSING MIXTURE. PLACE 3 OZ
(3 TO 4 SLICES) TURKEY ON BREAD; TOP WITH LETTUCE AND SECOND SLICE OF
BREAD.
4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATED UNTIL
READY
TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
2. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
Recipe Number: N00402
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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