Hot and cold leftovers

100 Servings

Ingredients

Quantity Ingredient

Directions

lb -

1. LEFTOVER ITEMS TO BE USED ON THE HOT SERVING LINE WILL BE HEATED TO A TEMPERATURE OF 165 DEGREES PRIOR TO BEING PLACED ON THE HOT SERVING LINE.

2. LEFTOVER ITEMS TO BE USED ON THE COLD SERVING LINE WILL BE CHILLED TO A TEMPERATURE OF 45 DEGREES PRIOR TO BEING PLACED ON THE COLD SERVING LINE 3. WHEN SERVING PERIOD IS FINISHED 4

Recipe Number: S00116

SERVING SIZE: 1 SEV

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

Downloaded from Glen's MM Recipe Archive, .

Related recipes