Sack lunch, chicken
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 65 | pounds | CHICKEN;WHOLE FZ |
| 100 | EGGS SHELL | |
| 100 | APPLE FRESH | |
| 100 | CARROTS FRESH | |
| 100 | CELERY FRESH | |
| 100 | DRINK ORANGE 1/2 PT | |
| 400 | BREAD SNDWICH 22OZ #51 | |
| 100 | POTATO CHIP #7/8 | |
| 100 | PICKLE CUCUMBER DILL 1GAL | |
| 200 | MUSTARD PREPARED IND | |
| 200 | SALAD DRESSING INDIVIDUAL | |
| 100 | PEPPER BLACK IND | |
| 100 | SALT INDIVIDUAL | |
Directions
MAKE SURE THAT THE BEVERAGE IS IN THE BOTTOM OF THE BAG CHICKEN 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: S00355
SERVING SIZE: BG
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .