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CATEGORY CUISINE TAG YIELD
Fruits 100 Servings

INGREDIENTS

4 1/2 qt BOILING JUICE & WATER
12 1/2 lb ICE
13 1/2 lb FRUIT COCKTAIL #10
4 1/2 lb DSRT PWD ORANGE #2 1/2

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN  :  DRAIN FRUIT; RESERVE
JUICE FOR USE IN STEP 3 AND FRUIT FOR USE IN  STEP 5. DISSOLVE GELATIN
IN BOILING JUICE AND WATER. ADD CRUSHED ICE,  STIRRING CONSTANTLY UNTIL
ICE IS MELTED AND GELATIN BEGINS TO  THICKEN. ADD FRUIT; STIR UNTIL
BLENDED; POUR INTO PANS. CHILL UNTIL  FIRM. :  NOTE:  1.  IN STEP 1,
THE FOLLOWING CANNED FRUITS MAY BE USED: FRUIT  COCKTAIL, CANNED 13 LB
8 OZ (2-NO. 10 CN). PEACHES, QUARTERS OR  SLICES, CANNED, 13 LB 8 OZ
(2-NO. 10 CN). PEARS, QUARTERS OR SLICES,  CANNED, 13 LB 4 OZ (2-NO. 10
CN). PINEAPPLE, CHUNKS OR TIDBITS,  CANNED, 13 LB 8 OZ (2-NO. 10 CN).
Recipe Number: J00703  SERVING SIZE: 2/3 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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