Sack Lunch, Roast Beef

Sack Lunch, Roast Beef Ingredients

25 lb BEEF;OVEN ROAST FZ	100 POTATO CHIP #7/8
100 EGGS SHELL	100 PICKLE CUCUMBER DILL 1GAL
100 ORANGES FRESH	200 MUSTARD PREPARED IND
100 CARROTS FRESH	200 SALAD DRESSING INDIVIDUAL
100 CELERY FRESH	100 PEPPER BLACK IND
100 DRINK ORANGE 1/2 PT	100 SALT INDIVIDUAL
400 BREAD SNDWICH 22OZ #51

Instructions for Sack Lunch, Roast Beef

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 (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Carrot	Celery	Cucumber
Eggs	Mustard	Orange	Potato
Salt

for flavor and categorization

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