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| Amount | Ingredient |
| 7 Each | anchovy fillets, drained |
| 1-1/2 Pounds | black olives, pitted and drained |
| 7 Ounces | butter substitute (for broiling) |
| 1 Teaspoon | celery seed, crushed |
| 1/2 Cup | chopped green pepper |
| 1/2 Cup | chopped onion |
| 4 Ounces | commercial broccoli slaw, shredded |
| 3 Ounces | commercial Thousand Island dressing |
| 1/4 Cup | cornstarch |
| 50 Slices | French bread, diagonal cut, 1/2-inch thick |
| 1/3 Cup | fresh lemon juice |
| 1/4 Cup | fresh lemon juice |
| 1/4 Teaspoon | garlic powder |
| 7 Cloves | garlic, minced |
| 3 Heads | green leaf lettuce, washed and drained |
| 1/8 Teaspoon | ground ginger |
| 1 Tablespoon | honey style mustard |
| 20 Each | kaiser roll, split horizontally |
| 1/2 Cup | margarine, melted |
| As needed | miniature dill pickles |
| 1 Pound, 4 Ounces | Monterey Jack cheese, sliced |
| 3/4 Cup | olive oil |
| 3/4 Cup | olive oil |
| 1/4 Teaspoon | onion powder |
| 1/3 Cup | Parmesan cheese, grated |
| 4 Ounces | red cabbage, shredded |
| 3 Packages (10 ounces each) | refrigerated flaky biscuits, quartered |
| 16 Slices | rye bread |
| 1/4 Cup | sherry wine |
| 1/3 Cup | soy sauce |
| 3 Pounds, 12 Ounces | SPLIT TURKEY BREAST, sliced 3/8-inch thick |
| 3 Tablespoons | sugar |
| 6 Ounces | Swiss cheese, grated |
| 15 Ounces | teriyaki sauce, warm |
| 7 Medium | tomatoes, sliced |
| 12 Ounces | TURKEY BACON, cooked and crumbled |
| 25 (4-Ounce) | TURKEY BREAST CUTLETS |
| 1 Pound, 4 Ounces | TURKEY HAM, shaved |
| 2 Pounds | TURKEY PASTRAMI, thinly sliced |
| 1-1/4 Cups | TURKEY STOCK |
| | Vegetable cooking spray |
| 1 Cup | water |
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