Breakfast sack lunch

Yield: 100 Servings

Measure 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

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, .

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