Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | SALAMI SAUSAGE FZ |
| 3 pounds | BOLOGNA;SAUSAGE FZ |
| 3 pounds | HAM SECTIONED CURED |
| 5 3/16 pounds | CHEESE AMER/SLICE |
| 8½ \N | Dozen EGGS SHELL |
| 25 pounds | COTTAGE CHEESE 5 LB |
| 11⅛ pounds | TOMATOES FRESH |
| 4 pounds | LETTUCE FRESH |
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, .