| 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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