Recipe for Sack Lunch, Chicken 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
65 lb CHICKEN,WHOLE FZ
100 x EGGS SHELL
100 x APPLE FRESH
100 x CARROTS FRESH
100 x CELERY FRESH
100 x DRINK ORANGE 1/2 PT
400 x BREAD SNDWICH 22OZ #51
100 x POTATO CHIP #7/8
100 x PICKLE CUCUMBER DILL 1GAL
200 x MUSTARD PREPARED IND
200 x SALAD DRESSING INDIVIDUAL
100 x PEPPER BLACK IND
Instructions:
Instructions: MAKE SURE THAT THE BEVERAGE IS IN THE BOTTOM OF THE BAG CHICKEN 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 THAT EACH SACK LUNCH INCLUDES A PASTRY SUCH AS A COOKIE OR BROWNIE OR CAKE.

3. EACH SACK LUNCH SHALL INCLUDE ONE BOILED EGG.

4. AFTER SACKS ARE PREPARED ENSURE THEY STAY REFRIGERATED UNTIL THEY ARE PICKED UP.

SERVING SIZE: BG

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