| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 27 | lb | TURKEY BNLS RAW FZ |
| 4 | lb | LETTUCE FRESH |
| 3 1/4 | c | SALAD DRESSING #2 1/2 |
| 1/2 | c | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. COOK TURKEY ACCORDING TO RECIPE NO. L-162. COOL. SLICE INTO THIN SLICES 16-22 SLICES PER POUND. 2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL. 3. USE 15 LB 10 OZ (100) CROISSANTS, SLICED IN HALF. OVERLAP CROISSANTS ON 3 SHEET PANS (18 BY 26"). BAKE UNTIL CRISP AT 325F. 3-5 MINUTES OR IN 300F. CONVECTION OVEN ABOUT 3 MINUTES ON HIGH FAN, OPEN VENT. REMOVE FROM OVEN. SPREAD BOTTOM HALF OF EACH CROISSANT WITH 2 TBSP SALAD DRESSING MIXTURE. PLACE 3 OZ (3-4 SLICES) TURKY ON CROISSANTS, TOP WITH LETTUCE AND OTHER HALF OF CROISSANT. 4. SERVE IMMEDIATELY. NOTE: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: N00405 SERVING SIZE: 1 SANDWIC 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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