Sack lunch, ham and cheese
100 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
25 | pounds | HAM SECTIONED CURED |
200 | CHEESE AMER/SLICE | |
100 | EGGS SHELL | |
100 | ORANGES 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 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, .
Related recipes
- Baked ham and cheese sandwich
- Breakfast sack lunch
- Gourmet ham & cheese
- Grilled cheese and ham sa
- Ham & cheese savories
- Ham and cheese sandwich
- Ham and cheese sandwich round
- Ham, cheese and apple open sandwiches
- Ham~ cheese~ & herb baguette
- Hot ham & cheese pockets
- Hot ham sandwiches
- Lunch-box \"handwiches\"
- Lunchbag ideas
- Nutty ham & cheese
- Open faced ham and cheese sandwich
- Sack lunch, bologna sandwich
- Sack lunch, chicken
- Sack lunch, roast beef
- Sack lunch, turkey sandwich
- Southwest ham and cheese