Name: Baked Apples W/raisin Nut
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

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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