| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 27 | lb | TURKEY BNLS RAW FZ |
| 4 | lb | LETTUCE FRESH |
| 1 1/2 | c | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
1. COOK TURKEY ACCORDING TO RECIPE L-162. COOL. SLICE TURKEY INTO THIN SLICES, 16-22 SLICES PER POUND. 2. COMBINE CHUTNEY AND SALAD DRESSING; BLEND WELL. 3. SLICE CROISSANTS IN HALF. OVERLAP 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. 4 SPREAD 1/2 CROISSANT WITH 2 TSP CHUTNEY SAUCE MIXTURE. PLACE 3 OZ (3 TO 4 SLICES) TURKEY ON EACH CROISSANT; TOP WITH LETTUCE AND SECOND TOP OF CROISSANT. 4. SERVE IMMEDIATELY. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: N00403 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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