Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 lb CELERY FRESH
- 3 c LEMON FRESH
- 3 lb ONIONS DRY
- 200 sl BREAD SNDWICH 22OZ #51
- 1 1/2 qt RELISH PICKLE SWEET
- 1 1/2 qt SALAD DRESSING #2 1/2
Preparation
1. USE 24 LB 8 OZ CANNED SALMON. THIS IS A SPECIAL ORDER ITEM AND DOES NOT APPEAR ON THE INSTALLATION MASTER ITEM FILE. 2. DRAIN AND FLAKE SALMON; MASH BONES. 3. COMBINE SALMON, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING. MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE. 4. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 16 SCOOP) FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD. 5. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 30-12 1/2 OZ OR 30-13 OZ CN CANNED TUNA MAY BE USED. NOTE: 2. IN STEP 2, 6 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 4 LB 8 OZ FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS LEMON JUICE. NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE NOTE: 5. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF. NOTE: 6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N01502 SERVING SIZE: 1 SANDWICH From the (actually used today!). Downloaded from G Internet, G Internet.
