Recipe for Breakfast Sack Lunch

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
13 lb	HAM SECTIONED CURED
2/3 lb	CHEESE AMER/SLICE
200 x	EGGS SHELL
100 x	MILK LOWFAT WHITE 1/2UHT
100 x	BANANAS FRESH
100 x	DRINK ORANGE 1/2 PT
100 pkt	CEREAL DRY ASSOR 70 PG
200 pkt	CRACKER SODA SALTED 9%
400 slc	BREAD SNDWICH 22OZ #51
100 x	DONUT YST CIN 25OZ #168
200 pkt	PEPPER BLACK IND

Instructions:

Instructions: 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

SERVING SIZE: 2 SAND.

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