Recipe - Salmon Salad Sandwich

3 pound CELERY FRESH
3 cup LEMON FRESH
3 pound ONIONS DRY
200 sl BREAD SNDWICH 22OZ #51
1 One half qt RELISH PICKLE SWEET
1 One half qt SALAD DRESSING #2 1/2

1. USE 24 LB 8 OZ CANNED SALMON. THIS IS A SPECIAL ORDER ITEM AND DOES
NOT APPEAR ON THE INSTALLATION MASTER ITEM FILE.

2. DRAIN AND FLAKE SALMON; MASH BONES.

3. COMBINE SALMON, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD
DRESSING.
MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE.

4. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1NO. 16 SCOOP) FILLING; TOP WITH
LETTUCE AND SECOND SLICE OF BREAD.

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

NOTE: 1. IN STEP 1, 3012 One half OZ OR 3013 OZ CN CANNED TUNA MAY BE USED.

NOTE: 2. IN STEP 2, 6 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.

NOTE: 3. IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED
ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 4 LB
8 OZ FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS LEMON JUICE.

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

NOTE: 5. IF A 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: N01502

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.