Turkey salad sandwich
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | pounds | TURKEY BNLS RAW FZ |
| 4 | pounds | CELERY FRESH |
| 4 | pounds | LETTUCE FRESH |
| 200 | slices | BREAD SNDWICH 22OZ #51 |
| 3⅓ | tablespoon | PEPPER BLACK 1 LB CN |
| 2½ | pounds | RELISH PICKLE SWEET |
| 2 | quarts | SALAD DRESSING #2 1/2 |
| 1⅔ | tablespoon | SALT TABLE 5LB |
Directions
1. COMBINE TURKEY, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER LIGHTY.
2. ADD SALAD DRESSING TO TURKEY MIXTURE; MIX WELL REFRIGERATE UNTIL READY TO USE.
3. SPREAD 1 SLICE BREAD WITH ⅓ CUP (1-NO. 6 SCOOP) FILLING; TOP WITH LETTUCE LEAF AND SECOND SLICE OF BREAD.
4. CUT EACH SANDWICH IN HALF. SERVE IMMEDIATELY OF REFRIGERATE UNTIL READY
TO SERVE.
NOTE: 1. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY.
NOTE: 2. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 3. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
NOTE: 4. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
Recipe Number: N00801
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .