Condiments
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar CHEESE GRATED 1LB | |
| 3/16 | Box SUGAR; GRANULATED 1/7 OZ | |
| 50 | Servings SUGAR SUB GR IND 1000 | |
| 4 | Bottles STEAK SAUCE | |
| 3/16 | can | PEPPER BLACK 1 LB CN |
| 100 | RELISH PICKLE 1/3 OZ | |
| 2 | Bottles CHILI SAUCE | |
| 1 | Case MUSTARD PREPARED IND | |
| 1 | Case CATSUP TOMATO INDIVIDUAL | |
| 1 | Case SALAD DRESSING INDIVIDUAL | |
| 1 | Bottle SOY SAUCE | |
| 2 | Bottles WORCESTERSHIRE SAUCE | |
| 3 | Bottles HOT SAUCE | |
| 1 | Bottle VINEGAR CIDER | |
| 2 | pounds | SALT TABLE 5LB |
Directions
4 ct -
25 pk -
1. PLACE CONDIMENT ITEMS IN SELF SERVICE AREA OR ON COLD BAR AS APPROPRIATE 30 MINUTES PRIOR TO SERVING PERIOD. FOOD SERVICE PERSONNEL WILL USE OPEN CONTAINERS BEFORE REQUESTING AN ISSUE FROM STOCK.
POST AMOUNTS USED TO THE KITCHEN REQUISITION AND RETURN WORKSHEET.
Recipe Number: S02900
SERVING SIZE: 1 SERV EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .