| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 3 1/2 |
ga |
MILK SHAKE MIX 1/2 GAL |
| 2 |
c |
JUICE ORANGE 32 OZ FZ |
| 20 |
lb |
BANANAS FRESH |
| 1 1/8 |
lb |
CHERRIES MARACHINO |
| 8 |
oz |
NUTS MIX SHELL #10 |
| 2 |
qt |
TOPPING DES & BAK |
|
2 |
CUPS JUICE. |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN
:
1. PEEL AND SLICE BANANAS LENGTHWISE INTO QUARTERS; PLACE ON PAN.
2. POUR JUICE OVER BANANAS; COVER WITH WAXED PAPER; REFRIGERATE UNTIL
READY TO SERVE.
3. MAKE UP BANANA SPLITS TO ORDER. PLACE 1/2 CUP (1 NO. 8 SCOOP) ICE
CREAM IN SOUP BOWL. DRAIN 2 BANANA QUARTERS; PLACE 1 ON EACH SIDE OF
ICE CREAM. LADLE 2 TBSP (1-NO. AA LADLE) SAUCE OVER ICE CREAM. TOP
WITH 1 TBSP WHIPPED TOPPING, 1 TSP CHOPPED NUTS AND 1/2 MARASCHINO
CHERRY.
:
NOTE: 1. IN STEP 2, 4 LB (8 ORANGES) FRESH ORANGES A.P. WILL YIELD
NOTE: 2. IN STEP 2, 1/2 CUP FROZEN ORANGE JUICE CONCENTRATE COMBINED
WITH WATER OR 1/2-NO. 3 CYL CN CANNED ORANGE JUICE OR 1/2-NO. 3 CYL
AND CANNED PINEAPPLE JUICE MAY BE USED.
NOTE: 3. IF DESIRED, IN STEP 3, BANANAS MAY BE PEELED AND SLICED TO
ORDER. OMIT STEP 2.
NOTE: 4. IN STEP 3, CARAMEL SAUCE, (RECIPE NO. K-3); CHOCOLATE SAUCE,
(RECIPE NO. K-5) OR CHOCOLATE SYRUP OR TOPPING, ICE CREAM, BUTTER SCOTCH,
FUDGE, MARSHMALLOW, PINEAPPLE, OR STRAWBERRY MAY BE USED.
NOTE: 5. IN STEP 3, WHIPPED TOPPING (RECIPE NO. K-2) MAY BE USED.
PREPARE
1/4 RECIPE.
Recipe Number: J01100
SERVING SIZE: 1 BANANA S
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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