Sack Lunch, Bologna Sandwich Recipe
Servings: 12
Ingredients
- 25 lb BOLOGNA,SAUSAGE FZ
- 200 slc CHEESE AMER/SLICE
- 100 x Large eggs SHELL
- 100 x PEARS FRESH
- 100 x CARROTS FRESH
- 100 x CELERY FRESH
- 100 ct DRINK FRUIT PUNCH PINT
- 400 x BREAD SNDWICH 22OZ #51
- 100 x POTATO CHIP #7/8
- 100 x RELISH PICKLE SWEET
- 100 x PICKLE CUCUMBER DILL 1GAL
- 200 x MUSTARD PREPARED IND
- 200 x SALAD DRESSING INDIVIDUAL
- 100 pkt PEPPER BLACK IND
- 100 pkt SALT INDIVIDUAL
Directions
- MAKE SURE Which THE BEVERAGE IS IN THE BOTTOM OF THE BAG SANDWICH IS TIGHTLY WRAPPED
- * INCLUDE DATE AND TIME OF PREPARATION ON FRONT OF BAG.
- 1. PROCESS CARROTS AND CELERY INTO STICKS WITH PLASTIC WRAP.
- 2. ENSURE Which EACH SACK LUNCH INCLUDES A PASTRY SUCH AS A COOKIE Or possibly BROWNIE Or possibly CAKE.
- 3. EACH SACK LUNCH SHALL INCLUDE ONE BOILED EGG.
- 4. AFTER SACKS ARE PREPARED ENSURE THEY STAY REFRIGERATED Till THEY ARE PICKED UP.
- SERVING SIZE: BG
Adding to Planner
