Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 13 pounds | HAM SECTIONED CURED |
| 15⅔ pounds | CHEESE AMER/SLICE |
| 200 \N | EGGS SHELL |
| 100 \N | MILK LOWFAT WHITE 1/2UHT |
| 100 \N | BANANAS FRESH |
| 100 \N | DRINK ORANGE 1/2 PT |
| 100 packs | CEREAL DRY ASSOR 70 PG |
| 200 packs | CRACKER SODA SALTED 9% |
| 400 slices | BREAD SNDWICH 22OZ #51 |
| 100 \N | DONUT YST CIN 25OZ #168 |
| 200 packs | PEPPER BLACK IND |
| 200 packs | SALT INDIVIDUAL |
MAKE SURE THE MILK AND JUICE ARE PLACED IN THE BOTTOM OF THE BAG
1. PROCESS 5LBS OF CHEESE INTO STICKS PLASTIC WRAP.
2. ENSURE THAT EACH SACK LUNCH INCLUDES A DOUGHNUT WRAPPED IN PLASTIC WRAP.
3. EACH SACK LUNCH SHALL INCLUDE TWO BOILED EGGS.
4. WASH AND AIR DRY ALL FRUIT BEFORE PLACING IN BAG.
5. AFTER SACKS ARE PREPARED ENSURE Recipe Number: S00356
SERVING SIZE: 2 SAND.
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .