| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 24 | lb | TURKEY BNLS RAW FZ |
| 4 | lb | CELERY FRESH |
| 4 | lb | LETTUCE FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 3 1/3 | tb | PEPPER BLACK 1 LB CN |
| 2 1/2 | lb | RELISH PICKLE SWEET |
| 2 | qt | SALAD DRESSING #2 1/2 |
| 1 2/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE TURKEY, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER LIGHTY. 2. ADD SALAD DRESSING TO TURKEY MIXTURE; MIX WELL REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH 1/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITH LETTUCE LEAF AND SECOND SLICE OF BREAD. 4. CUT EACH SANDWICH IN HALF. SERVE IMMEDIATELY OF REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY. NOTE: 2. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 3. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF. NOTE: 4. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N00801 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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