| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 8 |
lb |
TOMATOES FRESH |
| 4 |
lb |
LETTUCE FRESH |
| 4 |
lb |
ONIONS DRY |
| 2 |
ga |
PICKLE CUCUMBER SWEET |
INSTRUCTIONS
1. CULL AND WASH LETTUCE. BREAK REMAINING LETTUCE HEAD APART INTO
INDIVIDUALS LEAVES FOR USE ON HAMBURGERS. PLACE IN APPROPRIATE CONTAINER
AND PLACE ON COLD BAR 15 MINUTES PRIOR TO START OF SERVING PERIOD.
2. WASH TOMATOES. CUT INTO THIN SLICES AND PLACE IN AN APPROPRIATE
CONTAINER. PLACE ON COLD BAR NEXT TO LETTUCE.
3. PEEL ONIONS AND CUT INTO THIN SLICES
ONIONS UNDER COLD RUNNING WATER
4. DRAIN DILL PICKLES AND PLACE IN AN APPROPRIATE CONTAINER. PLACE ON
COLD
BAR NEXT TO ONIONS.
Recipe Number: S01400
SERVING SIZE: S/S
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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