Recipe - Ham Salad Sandwich

15 pound HAM SECTIONED CURED
36 EGGS SHELL
4 pound LETTUCE FRESH
200 sl BREAD SNDWICH 22OZ #51
1 One half qt RELISH PICKLE SWEET
1 One half qt SALAD DRESSING #2 1/2

1. COMBINE HAM, EGGS, PICKLES, AND SALAD DRESSING; MIX TOGETHER LIGHTLY.
REFRIGERATE UNTIL READY TO USE.

2. SPREAD 1 SLICE BREAD WITH One half CUP (1NO. 16 SCOOP) FILLING; TOP WITH
LETTUCE AND SECOND SLICE OF BREAD.

3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
READY T
SERVE.

NOTE: 1. IN STEP 1, 18 LB 12 OZ CANNED HAM OR BONELESS COOKED HAM WILL
YIELD ABOUT 20 LB COOKED HAM.

NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

NOTE: 3. IN STEP 3, 13 LB 8 OZ TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.

NOTE: 4. OTHER TYPES OF BREAD MAY BE USED.

Recipe Number: N01300

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.