Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 25 lb BOLOGNA;SAUSAGE FZ
- 200 sl CHEESE AMER/SLICE
- 100 EGGS SHELL
- 100 PEARS FRESH
- 100 CARROTS FRESH
- 100 CELERY FRESH
- 100 ct DRINK FRUIT PUNCH PINT
- 400 BREAD SNDWICH 22OZ #51
- 100 POTATO CHIP #7/8
- 100 RELISH PICKLE SWEET
- 100 PICKLE CUCUMBER DILL 1GAL
- 200 MUSTARD PREPARED IND
- 200 SALAD DRESSING INDIVIDUAL
- 100 pk PEPPER BLACK IND
- 100 pk SALT INDIVIDUAL
Preparation
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: S00353 SERVING SIZE: BG From the (actually used today!). Downloaded from G Internet, G Internet.
