Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | HAM SECTIONED CURED |
| 200 \N | EGGS SHELL |
| 4 pounds | LETTUCE FRESH |
| 200 slices | BREAD SNDWICH 22OZ #51 |
| 2 quarts | SALAD DRESSING #2 1/2 |
| 2 cups | MUSTARD PREP. 1 LB JAR |
1. COOK EGGS ACCORDING TO RECIPE NO. F00400. COOL, SHELL; FINELY CHOP EGGS.
2. COMBINE EGGS, HAM, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY.
REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH ⅔ CUP (1-NO. 6 SCOOP) FILLING; TOP WITH LETTUCE AND SECOND SICE OF BREAD.
4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 2. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
NOTE: 3. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
Recipe Number: N01001
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .