INGREDIENTS

INSTRUCTIONS

1.  TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED BY RECIPE CARD
M-GUIDELINES-1.
2.  COMBINE CANTALOUPES, GRAPES AND MELON; COVER; REFRIGERATE.
3.  PLACE 1 LETTUCE LEAF ON SERVING DISH; ARRANGE FRUIT ON LETTUCE; COVER;
REFRIGERATE UNTIL READY TO SERVE.
NOTE:  1.  IN STEP 1:  10 LB 6 OZ BANANAS A.P. (30 BANANAS) WILL YIELD
6 LB 12 OZ PEELED, SLICED BANANAS; 11 LB 8 OZ FRESH APPLES A.P. (30 APPLES)
WILL YIELD 9 LB DICED APPLES; 17 LB 2 OZ FRESH CANATALOUPE A.P. WILL
YIELD 8 LB 12 OZ DICED CANTALOUPE; 8 LB 7 OZ FRESH GRAPES A.P. WILL 7 LB
8 OZ SEEDED GRAPES; 26 LB 1 OZ FRESH HONEYDEW OR HONEYBALL MELON A.P.
WILL YIELD 12 LB DICED MELON; 28 LB 8 OZ FRESH PERSIAN MELON A.P. WILL
YIELD 12 LB DICED MELON; 23 LB 2 OZ FRESH GRAPEFRUIT A.P. WILL YIELD
12 LB 1 OZ GRAPEFRUIT SECTIONS; 10 LB 4 OZ FRESH ORANGES A.P. WILL
YIELD 7 LB 4 OZ ORANGE SECTIONS; 4 LB 5 OZ FRESH LETTUCE A.P. WILL
YIELD 4 LB TRIMMED LETTUCE.
NOTE:  2.  IN STEP 2, 9 LB 15 OZ (4 1/2 QT- 1 1/2-NO. 10 CN) CANNED
PEAR HALVES, CUT IN HALF, MAY BE USED FOR PEAR QUARTERS OR SLICES.
NOTE:  3.  IN STEP 2, CUT OFF A THIN SLICE FROM TOP AND BOTTOM OF EACH
GRAPEFRUIT OR ORANGE; PLACE ON CUTTING BOARD. START AT TOP AND CUT
TOWARD BOARD TO REMOVE SKIN AND WHITE MEMBRANES. CUT ALONG EACH SIDE OF
EACH DIVIDING MEMBRANE FROM OUTSIDE TO MIDDLE OF CORE. REMOVE SECTION
BY SECTION.
NOTE:  4.  IN STEP 2, 12 LB 8 OZ (4-NO. 3 CYL CN) CANNED GRAPEFRUIT
MAY BE USED FOR 12-NO. 303 CN CANNED GRAPEFRUIT.
Recipe Number: M03515
SERVING SIZE: 5 1/4 OZ
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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