Title: Breakfast sack lunch
 Categories: 
      Yield: 100 Servings
 
     13 lb HAM SECTIONED CURED
 15 2/3 lb CHEESE AMER/SLICE
    200    EGGS SHELL
    100    MILK LOWFAT WHITE 1/2UHT
    100    BANANAS FRESH
    100    DRINK ORANGE 1/2 PT
    100 pk CEREAL DRY ASSOR 70 PG
    200 pk CRACKER SODA SALTED 9%
    400 sl BREAD SNDWICH 22OZ #51
    100    DONUT YST CIN 25OZ #168
    200 pk PEPPER BLACK IND
    200 pk SALT INDIVIDUAL
 
  MAKE SURE THE MILK AND JUICE ARE PLACED IN THE BOTTOM OF THE BAG 1.
  PROCESS 5LBS OF CHEESE INTO STICKS PLASTIC WRAP.
  
  2. ENSURE THAT EACH SACK LUNCH INCLUDES A DOUGHNUT WRAPPED IN PLASTIC
  WRAP.
  
  3. EACH SACK LUNCH SHALL INCLUDE TWO BOILED EGGS.
  
  4. WASH AND AIR DRY ALL FRUIT BEFORE PLACING IN BAG.
  
  5. AFTER SACKS ARE PREPARED ENSURE Recipe Number: S00356
  
  SERVING SIZE: 2 SAND.
  
  From the  (actually used today!).