Sack lunch, roast beef

100 Servings

Ingredients

Quantity Ingredient
25 pounds BEEF;OVEN ROAST FZ
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 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 TWO BOILED EGGS.

4. AFTER SACKS ARE PREPARED ENSURE THEY STAY REFRIGERATED UNTIL THEY ARE PICKED UP.

Recipe Number: S00352

SERVING SIZE: BG

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

Downloaded from Glen's MM Recipe Archive, .

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