| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
qt |
WATER; HOT |
| 4 |
oz |
BUTTER PRINT SURE |
| 33 7/8 |
lb |
APPLE FRESH |
| 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 SUGAR, CINNAMON AND SALT THOROUGHLY.
3. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1 1/2 QT SYRUP OVER
APPLES IN EACH PAN.
4. BAKE 45 MINUTE OR UNTIL TENDER, BASTING OCCASIONALLY.
5. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP.
:
NOTE: 1. IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ
CORED APPLES.
NOTE: 2. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30
MINUTES OR UNTIL TENDER ON LOW FAN, CLOSED VENT.
NOTE: 3. IN STEP 4, BAKING TIME WILL VARY DEPENDING ON VARIETY AND SIZE
OF APPLES.
Recipe Number: J00300
SERVING SIZE: 1 APPLE
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:
“Exercise daily — walk with the Lord.”