Recipe - Deviled Ham And Tomato Sa

10 pound HAM SECTIONED CURED
10 One fourth pound TOMATOES FRESH
200 sl BREAD SNDWICH 22OZ #51
3 cup RELISH PICKLE SWEET
1 One half cup SALAD DRESSING #2 1/2
One fourth cup MUSTARD PREP. 1 LB JAR

1. COMBINE HAM AND RELISH; MIX TOGETHER LIGHTLY.

2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE
UNTIL READY TO USE.

3. SPREAD 1 SLICE BREAD WITH One fourth CUP (1NO. 16 SCOOP) FILLING; TOP WITH
TOMATO SLICES AND SECOND SLICE BREAD.

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

NOTE: IN STEP 1, 12 LB 8 OZ CANNED HAM OR BONELESS, COOKED HAM WILL YIELD
ABOUT 10 LB COOKED HAM.

Recipe Number: N01201

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.