Yield: 100 Servings
Measure | Ingredient |
---|---|
10 pounds | HAM SECTIONED CURED |
200 slices | BREAD SNDWICH 22OZ #51 |
3 cups | RELISH PICKLE SWEET |
1½ quart | SALAD DRESSING #2 1/2 |
¼ cup | MUSTARD PREP. 1 LB JAR |
1. COMBINE HAM AND RELISH; MIX TOGETHER LIGHTLY.
2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE UNTIL READY TO USE.
3. SPREAD 1 SLICE BREAD WITH ¼ CUP (1-NO. 16 SCOOP) FILLING; TOP WITH SECOND SLICE BREAD.
4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.
NOTE: IN STEP 1, 12 LB 8 OZ CANNED HAM OR BONELESS, COOKED HAM WILL YIELD ABOUT 10 LB COOKED HAM.
Recipe Number: N01200
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .