Recipe - Grilled Game Sausage With Wilted Greens

6 pound
12 pound CHEESE CHEDDER
35 EGGS SHELL
10 ounce MILK; DRY NONFAT L HEAT
1 One half pound CELERY FRESH
1 pound ONIONS DRY
1 pound PEPPER SWT GRN FRESH
200 sl BREAD SNDWICH 22OZ #51
1 pound SHORTENING; 3LB

1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE CARD NO. L00200 OR
L00300.

2. GRIND CHEESE AND BACON TOGETHER.

3. COMBINE CHEESE AND BACON MIXTURE WITH CELERY, PEPPERS, AND ONIONS; MIX
TOGETHER.

4. SPREAD 1 SLICE BREAD WITH One fourth CUP (1NO. 16 SCOOP) MIXTURE; TOP WITH
SECOND SLICE OF BREAD. SET FOR USE IN STEP 6.

5. RECONSTITUTE MILK. ADD EGGS.

6. DIP SANDWICH IN MILK AND EGG MIXTURE; DRAIN.

7. GRILL ON LIGHTLY GREASED GRIDDLE UNTIL BREAD IS LIGHTLY BROWN ON EACH
SIDE
AND CHEESE IS MELTED.

8. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 3: 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ
FINELY
CHOPPED CELERY; 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY
CHOPPED PEPPERS; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED
ONIONS.

NOTE: 2. IN STEP 3, 2 One half OZ (2 CUPS) DEHYDRATED GREEN PEPPERS AND 3 OZ
(1 CUP) DEHYDRATED ONIONS (SEE RECIPE CARD A01100) OR 2 One half OZ (2 CUPS)
FROZEN, DICED GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 5, 2 LB 8 OZ (2NO. 3 CYL CN) CANNED DEHYDRATED EGG MIX
COMBINED WITH 3 Three fourths QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE
CARD A00800.

NOTE: 4. STEPS 5 AND 6 MAY BE OMITTED; GRILL SANDWICHES AS DIRECTED IN
STEP 7.

Recipe Number: N00700

SERVING SIZE: 1 SANDWIC

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