Yield: 100 Servings
Measure | Ingredient |
---|---|
15 pounds | HAM SECTIONED CURED |
36 \N | EGGS SHELL |
4 pounds | LETTUCE FRESH |
200 slices | BREAD SNDWICH 22OZ #51 |
1½ quart | RELISH PICKLE SWEET |
1½ quart | SALAD DRESSING #2 1/2 |
1. COMBINE HAM, EGGS, PICKLES, AND SALAD DRESSING; MIX TOGETHER LIGHTLY.
REFRIGERATE UNTIL READY TO USE. 2. SPREAD 1 SLICE BREAD WITH ½ CUP (1-NO. 16 SCOOP) FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY T
SERVE.
NOTE: 1. IN STEP 1, 18 LB 12 OZ CANNED HAM OR BONELESS COOKED HAM WILL YIELD ABOUT 20 LB COOKED HAM.
NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 3. IN STEP 3, 13 LB 8 OZ TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
NOTE: 4. OTHER TYPES OF BREAD MAY BE USED.
Recipe Number: N01300
SERVING SIZE: 1 SANDWIC
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .