Sack lunch, ham and cheese

100 Servings

Ingredients

QuantityIngredient
25poundsHAM SECTIONED CURED
200CHEESE AMER/SLICE
100EGGS SHELL
100ORANGES FRESH
100CARROTS FRESH
100CELERY FRESH
100DRINK ORANGE 1/2 PT
400BREAD SNDWICH 22OZ #51
100POTATO CHIP #7/8
100PICKLE CUCUMBER DILL 1GAL
200MUSTARD PREPARED IND
200SALAD DRESSING INDIVIDUAL
100PEPPER BLACK IND
100SALT INDIVIDUAL

Directions

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: S00354

SERVING SIZE: BG

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

Downloaded from Glen's MM Recipe Archive, .