| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 100 | Servings | ||
INGREDIENTS
| 25 | lb | BEEF;OVEN ROAST FZ |
| 100 | EGGS SHELL | |
| 100 | ORANGES 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 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 TWO BOILED EGGS. 4. AFTER SACKS ARE PREPARED ENSURE THEY STAY REFRIGERATED UNTIL THEY ARE PICKED UP. Recipe Number: S00352 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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