| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 |
lb |
ORANGES FRESH |
| 3 1/2 |
lb |
APPLE FRESH |
| 6 3/4 |
lb |
PINEAPPLE SLICED #10 |
| 11 1/2 |
lb |
BANANAS FRESH |
INSTRUCTIONS
1. COMBINE PINEAPPLE WITH FRESH, PEELED, THINLY SLICED BANANAS; MIX
THOROUGHLY.
2. ADD ORANGES.
3. QUICKLY (TO PREVENT DISCOLORATION) COMBINE APPLES WITH FRUIT MIXTURE;
ADD FRESH, PEELED, THINLY SLICED BANANAS; MIX THOROUGHLY.
4. COVER, REFRIGERATE UNTIL READY TO SERVE.
:
NOTE: 1. IN STEP 3, 4 LB 4 OZ FRESH ORANGES A.P. (11 ORANGES) WILL YIELD
3 LB PEELED ORANGES.
2. IN STEP 4, 4 LB 2 OZ FRESH APPLES A.P. (11 APPLES) WILL YIELD
3 LB 8 OZ CORED APPLES.
3. IN STEP 2, 17 LB 12 OZ FRESH BANANAS A.P. (44 BANANAS) WILL YIELD
11 LB 8 OZ PEELED, THINLY SLICED BANANAS.
Recipe Number: J00602
SERVING SIZE: 1/2 CUP
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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