Sack lunch, bologna sandwich

Yield: 100 Servings

Measure Ingredient
25 pounds BOLOGNA;SAUSAGE FZ
200 slices CHEESE AMER/SLICE
100 EGGS SHELL
100 PEARS FRESH
100 CARROTS FRESH
100 CELERY FRESH
100 cartons DRINK FRUIT PUNCH PINT
400 BREAD SNDWICH 22OZ #51
100 POTATO CHIP #7/8
100 RELISH PICKLE SWEET
100 PICKLE CUCUMBER DILL 1GAL
200 MUSTARD PREPARED IND
200 SALAD DRESSING INDIVIDUAL
100 packs PEPPER BLACK IND
100 packs SALT INDIVIDUAL

MAKE SURE THAT THE BEVERAGE IS IN THE BOTTOM OF THE BAG SANDWICH IS TIGHTLY WRAPPED

* INCLUDE DATE AND TIME OF PREPARATION ON FRONT OF BAG.

1. PROCESS CARROTS AND CELERY INTO STICKS WITH PLASTIC WRAP.

2. ENSURE THAT EACH SACK LUNCH INCLUDES A PASTRY SUCH AS A COOKIE OR BROWNIE OR CAKE.

3. EACH SACK LUNCH SHALL INCLUDE ONE BOILED EGG.

4. AFTER SACKS ARE PREPARED ENSURE THEY STAY REFRIGERATED UNTIL THEY ARE PICKED UP.

Recipe Number: S00353

SERVING SIZE: BG

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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