| 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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