Breakfast sack lunch
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 13 | pounds | HAM SECTIONED CURED |
| 15⅔ | pounds | CHEESE AMER/SLICE |
| 200 | EGGS SHELL | |
| 100 | MILK LOWFAT WHITE 1/2UHT | |
| 100 | BANANAS FRESH | |
| 100 | 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 | DONUT YST CIN 25OZ #168 | |
| 200 | packs | PEPPER BLACK IND |
| 200 | packs | SALT INDIVIDUAL |
Directions
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, .