Egg Salad Surprise
INGREDIENTS:
200 EGGS SHELL
4 lb LETTUCE FRESH
200 sl BREAD SNDWICH 22OZ #51
5 lb RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
2 c MUSTARD PREP. 1 LB JAR
200 EGGS SHELL
4 lb LETTUCE FRESH
200 sl BREAD SNDWICH 22OZ #51
5 lb RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
2 c MUSTARD PREP. 1 LB JAR
1. COOK EGGS ACCORDING TO RECIPE NO. F00400 COOL. SHELL; FINELY CHOP EGGS.
2. COMBINE EGGS, ONIONS, PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE.
3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITHH LETTUCE AND SECOND SLICE OF BREAD.
4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 3. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
NOTE: 4. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
Recipe Number: N01000
SERVING SIZE: 1 SANDWIC
2. COMBINE EGGS, ONIONS, PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE.
3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITHH LETTUCE AND SECOND SLICE OF BREAD.
4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 3. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
NOTE: 4. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
Recipe Number: N01000
SERVING SIZE: 1 SANDWIC