| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 3 |
lb |
ORANGES FRESH |
| 3 1/2 |
lb |
APPLE FRESH |
| 6 3/4 |
lb |
PINEAPPLE SLICED #10 |
| 6 3/4 |
lb |
PEACHES SLICE #2 1/2 |
| 6 5/8 |
lb |
PEARS #10 |
| 1 |
lb |
COCONUT SWEETNED PRE |
INSTRUCTIONS
1. DRAIN PEACHES AND PEARS. RESERVE JUICES. CUT FRUIT INTO 3/4 INCH
PIECES.
2. COMBINE PINEAPPLE WITH PEACHES, PEARS AND JUICES FROM ALL FRUIT.
3. ADD ORANGES.
4. QUICKLY (TO PREVENT DISCOLORATION) COMBINE APPLES WITH FRUIT MIXTURE;
MIX THOROUGHLY.
5. 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.
Recipe Number: J00601
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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