| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 65 |
lb |
CHICKEN;WHOLE FZ |
| 100 |
|
EGGS SHELL |
| 100 |
|
APPLE FRESH |
| 100 |
|
CARROTS FRESH |
| 100 |
|
CELERY FRESH |
| 100 |
|
DRINK ORANGE 1/2 PT |
| 400 |
|
BREAD SNDWICH 22OZ #51 |
| 100 |
|
POTATO CHIP #7/8 |
| 100 |
|
PICKLE CUCUMBER DILL 1GAL |
| 200 |
|
MUSTARD PREPARED IND |
| 200 |
|
SALAD DRESSING INDIVIDUAL |
| 100 |
|
PEPPER BLACK IND |
| 100 |
|
SALT INDIVIDUAL |
INSTRUCTIONS
MAKE SURE THAT THE BEVERAGE IS IN THE BOTTOM OF THE BAG
CHICKEN 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: S00355
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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