Name: Sack Lunch, Bologna Sandwich
Ingredients: 25 lb BOLOGNA;SAUSAGE FZ; 200 sl CHEESE AMER/SLICE; 100 EGGS SHELL; 100 PEARS FRESH; 100 CARROTS FRESH; 100 CELERY FRESH; 100 ct DRINK FRUIT PUNCH PINT; 400 BREAD SNDWICH 22OZ #51; 100 POTATO CHIP #7/8; 100 RELISH PICKLE SWEET; 100 PICKLE CUCUMBER DILL 1GAL; 200 MUSTARD PREPARED IND; 200 SALAD DRESSING INDIVIDUAL; 100 pk PEPPER BLACK IND; 100 pk SALT INDIVIDUAL

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Fruits			100	Servings

INGREDIENTS

25	lb	BOLOGNA;SAUSAGE FZ
200	sl	CHEESE AMER/SLICE
100		EGGS SHELL
100		PEARS FRESH
100		CARROTS FRESH
100		CELERY FRESH
100	ct	DRINK FRUIT PUNCH PINT
400		BREAD SNDWICH 22OZ #51
100		POTATO CHIP #7/8
100		RELISH PICKLE SWEET
100		PICKLE CUCUMBER DILL 1GAL
200		MUSTARD PREPARED IND
200		SALAD DRESSING INDIVIDUAL
100	pk	PEPPER BLACK IND
100	pk	SALT INDIVIDUAL

INSTRUCTIONS

MAKE SURE THAT THE BEVERAGE IS IN THE BOTTOM OF THE BAG
SANDWICH IS TIGHTLY WRAPPED
*  INCLUDE DATE AND TIME OF PREPARATION ON FRONT OF BAG.
1. PROCESS CARROTS AND CELERY INTO STICKS
WITH PLASTIC WRAP.
2. ENSURE THAT EACH SACK LUNCH INCLUDES A PASTRY SUCH AS A COOKIE
OR BROWNIE OR CAKE.
3. EACH SACK LUNCH SHALL INCLUDE ONE BOILED EGG.
4. AFTER SACKS ARE PREPARED ENSURE THEY STAY REFRIGERATED UNTIL
THEY ARE PICKED UP.
Recipe Number: S00353
SERVING SIZE: BG
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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