sack lunch, chicken
- Categories
- Yield
- 100 Servings
| Measure | Ingredient |
|---|---|
| 65 pounds | CHICKEN;WHOLE FZ |
| 100 | EGGS SHELL |
| 100 | APPLE FRESH |
| 100 | CARROTS FRESH |
| 100 | CELERY FRESH |
| 100 | DRINK ORANGE 1/2 PT |
| 400 | BREAD SNDWICH 22OZ #51 |
| 100 | POTATO CHIP #7/8 |
| 100 | PICKLE CUCUMBER DILL 1GAL |
| 200 | MUSTARD PREPARED IND |
| 200 | SALAD DRESSING INDIVIDUAL |
| 100 | PEPPER BLACK IND |
| 100 | SALT INDIVIDUAL |
MAKE SURE THAT THE BEVERAGE IS IN THE BOTTOM OF THE BAG CHICKEN IS TIGHTLY WRAPPED
* INCLUDE DATE AND TIME OF PREPARATION ON FRONT OF BAG.
1. PROCESS CARROTS AND CELERY INTO STICKS WITH PLASTIC WRAP.
2. ENSURE THAT EACH SACK LUNCH INCLUDES A PASTRY SUCH AS A COOKIE OR BROWNIE OR CAKE.
3. EACH SACK LUNCH SHALL INCLUDE ONE BOILED EGG.
4. AFTER SACKS ARE PREPARED ENSURE THEY STAY REFRIGERATED UNTIL THEY ARE PICKED UP.
Recipe Number: S00355
SERVING SIZE: BG
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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