Yield: 100 Servings
Measure | Ingredient |
---|---|
200 \N | EGGS SHELL |
10¼ pounds | TOMATOES FRESH |
4 pounds | LETTUCE FRESH |
200 slices | BREAD SNDWICH 22OZ #51 |
5 pounds | RELISH PICKLE SWEET |
2 quarts | SALAD DRESSING #2 1/2 |
1 pounds | MUSTARD PREP. 1 LB JAR |
1. COOK EGGS ACCORDING TO RECIPE NO. F00400. COOL. SHELL; FINELY CHOP EGGS.
2. COMBINE EGGS PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH ⅔ CUP (1-NO. 6 SCOOP) FILLING; PLACE 2 SLICES OF TOMATO ON TOP OF EGG FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
4. CUT EACH AND SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 2. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
NOTE: 3. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
Recipe Number: N01002
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .