| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
qt |
WATER; HOT |
| 4 |
oz |
BUTTER PRINT SURE |
| 33 7/8 |
lb |
APPLE FRESH |
| 1 1/2 |
lb |
RAISINS #10 |
| 1 1/4 |
lb |
NUTS MIX SHELL #10 |
| 7 1/16 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 |
ts |
CINNAMON GROUND 1 LB CN |
| 1 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
:
1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES
ON EACH PAN.
2. MIX RAISINS WITH FINELY CHOPPED, UNSALTED NUTS. FILL CAVITY IN CENTER
OF EACH APPLE WITH 1 2/3 TBSP MIXTURE.
3. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.
4. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1 1/2 QT SYRUP OVER
APPLES IN EACH PAN.
5. BAKE 45 MINUTES OR UNTIL TENDER, BASTING OCCASSIONALLY.
6. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP.
:
NOTE: IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ CORED
APPLES.
Recipe Number: J00301
SERVING SIZE: 1 APPLE W/
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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