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CATEGORY CUISINE TAG YIELD
Fruits 100 Servings

INGREDIENTS

5 lb ORANGES FRESH
4 lb APPLE FRESH
20 1/4 lb FRUIT COCKTAIL #10
12 oz SUGAR; BROWN, 2 LB
2 ts NUTMEG GROUND
1 ts CINNAMON GROUND 1 LB CN

INSTRUCTIONS

1.  USE 13 LB 8 OZ (1 1/2 GAL-2-NO.10 CN) FRUIT COCKTAIL.  DRAIN.
2.  COMBINE JUICE WITH 1 TSP GROUND CINNAMON, 2 TSP GROUND NUTMEG AND 12 OZ
(1 2/3 CUPS) PACKED BROWN SUGAR.
3.  BRING TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES.
4.  CHILL.
5.  USE 4 LB FRESH EATING APPLES, DICED, UNPARED (4 LB 12 OZ A.P.-12
APPLES)
AND 5 LB (3 1/3 QT) FRESH ORANGES, PEELED, CUT INTO 3/4" PIECES (7 LB 1 OZ
A.P.-26 ORANGES).  COMBINE FRUIT COCKTAIL, APLLES AND ORANGES.
6.  POUR CHILLED SYRUP OVER FRUITS; MIX LIGHTLY.
Recipe Number: J00606
SERVING SIZE: 1/2 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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