| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 9 |
lb |
APPLE FRESH |
| 7 1/2 |
lb |
GRAPE FRESH |
| 4 |
lb |
LETTUCE FRESH |
| 6 3/4 |
lb |
BANANAS FRESH |
INSTRUCTIONS
TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED ON RECIPE CARD
M-GUIDELINES. COMBINE APPLES, BANANAS AND GRAPES; COVER; REFRIGERATED.
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 YIELD 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 CYC CN) CANNED GRAPEFRUIT MAY BE USED FOR 12-NO.
303 CN CANNED GRAPEDFRUIT. Recipe Number: M03501 SERVING SIZE: 4.25
OZ From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“He who angers you, controls you!”