| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 24 |
|
ICE CREAM;IMIT,5 0Z 18 AA |
| 18 |
|
ICE CREAM IMIT; PT |
| 12 |
|
FUDGE BAR 2.701 OZ |
| 12 |
|
ICE CREAM SANDWICH |
| 12 |
|
ICE MILK BAR BIG DIP COAT |
| 12 |
|
ICE MILK BAR BIG DIP COAT |
| 12 |
|
ICE NOVELTY STIC 2.701 OZ |
INSTRUCTIONS
FOOD SERVICE PERSONNEL WILL PLACE 100 SERVINGS OFCOMMERCIAL
INDIVUAL ICE CREAMS INTO EACH ICE CREAM CABINETS FOR SELF-
SERVICE BY THE DINERS
SERVING PERIOD. ICE CREAM WILL BE MADE AVAILABLE THROUGHOUT
THE SERVING PERIOD. NOT MORE THAN 30 MIN. AFTER THE MEAL
THE ICE CREAM WILL BE REMOVED FROM THE ICE CREAM CABNET AND
RETURNED TO THE FREEZER. AFTER SERVING PERIOD THE AMOUNT USED
WILL BE POSTED TO THE KITCHEN WORKSHEET FOR THAT MEAL.
Recipe Number: S00112
SERVING SIZE: 1 EA
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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