Lo-cal plate

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
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, .

Similar recipes