INGREDIENTS

INSTRUCTIONS

1.  USE 24 LB 8 OZ CANNED SALMON.  THIS IS A SPECIAL ORDER ITEM AND DOES
NOT APPEAR ON THE INSTALLATION MASTER ITEM FILE.
2.  DRAIN AND FLAKE SALMON; MASH BONES.
3.  COMBINE SALMON, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD
DRESSING.
MIX TOGETHER LIGHTLY.  REFRIGERATE UNTIL READY TO USE.
4.  SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 16 SCOOP) FILLING; TOP WITH
LETTUCE AND SECOND SLICE OF BREAD.
5.  CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY
TO SERVE.
NOTE:  1.  IN STEP 1, 30-12 1/2 OZ OR 30-13 OZ CN CANNED TUNA MAY BE USED.
NOTE:  2.  IN STEP 2, 6 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE:  3.  IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED
ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 4 LB
8 OZ FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS LEMON JUICE.
NOTE:  4.  IN STEP 3, 4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED
LETTUCE
NOTE:  5.  IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY
IN HALF.
NOTE:  6.  IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
Recipe Number: N01502
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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