Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 67 \N | TOMATOES FRESH |
| 4 pounds | LETTUCE FRESH |
1. TRIM, WASH, AND PREPARE LETTUCE AND TOMATOES AS DIRECTED ON RECIPE CARD M-GUIDELINES.
2. SEPERATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.
3. SLICE EACH TOMATO INTO 6 SLICES.
4. ARRANGE 4 SLICES TOMATOES ON EACH LETTUCE. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: IN STEP 1: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE; 22 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 21 LB 14 OZ SLICED TOMATOES.
Recipe Number: M03300
SERVING SIZE: 4 SLICES T
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .