Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 25 pounds | HAM SECTIONED CURED |
| 200 \N | CHEESE AMER/SLICE |
| 100 \N | EGGS SHELL |
| 100 \N | ORANGES FRESH |
| 100 \N | CARROTS FRESH |
| 100 \N | CELERY FRESH |
| 100 \N | DRINK ORANGE 1/2 PT |
| 400 \N | BREAD SNDWICH 22OZ #51 |
| 100 \N | POTATO CHIP #7/8 |
| 100 \N | PICKLE CUCUMBER DILL 1GAL |
| 200 \N | MUSTARD PREPARED IND |
| 200 \N | SALAD DRESSING INDIVIDUAL |
| 100 \N | PEPPER BLACK IND |
| 100 \N | 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: S00354
SERVING SIZE: BG
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .