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Name: Sack Lunch, Roast Beef
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 100
Cuisine: American
Ingredients: 200 MUSTARD PREPARED IND; 100 SALT INDIVIDUAL; 200 SALAD DRESSING INDIVIDUAL; 100 ORANGES FRESH; 100 DRINK ORANGE 1/2 PT; 100 POTATO CHIP #7/8; 100 PICKLE CUCUMBER DILL 1GAL; 100 CELERY FRESH; 100 EGGS SHELL; 25 lb BEEF;OVEN ROAST FZ; 100 PEPPER BLACK IND; 100 CARROTS FRESH; 400 BREAD SNDWICH 22OZ #51

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 100 Servings

Calories: 63
Calories from Fat: 39 (62%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.6g
Cholesterol 186.1mg		57 %
Sodium 61.6mg		2 %
Potassium 59mg		2 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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