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
- 200 EGGS SHELL
- 4 lb LETTUCE FRESH
- 200 sl BREAD SNDWICH 22OZ #51
- 5 lb RELISH PICKLE SWEET
- 2 qt SALAD DRESSING #2 1/2
- 2 c MUSTARD PREP. 1 LB JAR
Preparation
1. COOK EGGS ACCORDING TO RECIPE NO. F00400 COOL. SHELL; FINELY CHOP EGGS. 2. COMBINE EGGS, ONIONS, PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITHH LETTUCE AND SECOND SLICE OF BREAD. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 3. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF. NOTE: 4. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N01000 SERVING SIZE: 1 SANDWIC From the (actually used today!). Downloaded from G Internet, G Internet.
