Lo-cal plate
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | SALAMI SAUSAGE FZ |
| 3 | pounds | BOLOGNA;SAUSAGE FZ |
| 3 | pounds | HAM SECTIONED CURED |
| 5 3/16 | pounds | CHEESE AMER/SLICE |
| 8½ | Dozen EGGS SHELL | |
| 25 | pounds | COTTAGE CHEESE 5 LB |
| 11⅛ | pounds | TOMATOES FRESH |
| 4 | pounds | LETTUCE FRESH |
Directions
PORTION SIZE: 1 PLATE
1. EACH LOW CALORIE PLATE CONTAINS THE FOLLOWING: 1 OZ EACH BOLOGNA HAM
A 4OZ SCOOP OF COTTAGE CHEESE
2. PREPARE 5 PLATES BEFORE THE SERVING PERIOD STARTS. PREPARE MORE PLATES AS NEEDED. USE PROGRESSIVE PREP.
3. NEATLY ARRANGE ALL INGREDIENTS ON A 9 IN DINNER PLATE AND COVER COMPLETELY WITH PLASTIC WRAP; LABELED WITH ITEM 4. PLACE ON THE COLD BAR 15 MINUTES PRIOR TO THE SERVING PERIOD.
Recipe Number: S03400
SERVING SIZE: 1 EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .