Recipe - Chicken Salad Sunmarine

60 pound CHICKEN;WHOLE FZ
4 pound CELERY FRESH
4 pound LETTUCE FRESH
100 BUN HAMBGR 13OZ #102
3 1/3 tablespoon PEPPER BLACK 1 LB CN
2 One half pound RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
1 2/3 tablespoon SALT TABLE 5LB

1. COMBINE CHICKEN, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER
LIGHTLY.

2. ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL
READY
TO USE.

3. SLICE ROLLS IN HALF LENGTHWISE.

4. SPREAD BOTTOM HALF OF EACH ROLL WITH 2/3 CUP (1NO. 6 SCOOP) FILLING;
TOP WITH LETTUCE LEAF AND TOP HALF OF ROLL.

5. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY
TO SERVE.

NOTE: 1. IN STEP 1, 25 LB 6 OZ (1429 OZ CN) CANNED, DRAINED CHICKEN
WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN.

NOTE: 2. IN STEP 1, 60 LB CHICKEN, BROILERFRYER, WHOLE MAY BE USED.
COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP 2, USE
5 LB (2 One half QT) SALAD DRESSING.

NOTE: 3. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED
CELERY.

NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB
TRIMMED LETTUCE.

NOTE: 5. IF 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: N00802

SERVING SIZE: 1 SANDWICH

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.