| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | 100 | Servings | ||
INGREDIENTS
| 6 | tb | WATER |
| 8 | EGGS SHELL | |
| 7 | lb | ORANGES FRESH |
| 7 | lb | APPLE FRESH |
| 6 3/4 | lb | PINEAPPLE SLICED #10 |
| 2 | c | JUICE ORANGE 32 OZ FZ |
| 1 | c | LEMON FRESH |
| 2 | lb | GRAPEFRUIT FRESH |
| 2 | c | JUICE; PINEAPPLE #3 |
| 4 | lb | LETTUCE FRESH |
| 4 | lb | BANANAS FRESH |
| 2 1/2 | oz | STARCH EDIBLE CORN |
| 1 | lb | SUGAR; GRANULATED 10 LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD FRUTS AND LETTUCE AS DIRECTED ON RECIPE CAR M-G-1. 2. QUARTERS AND CUT ORANGES INTO 1/2 INCH PIECES. REMOVE ALL SEEDS. 3. DRAIN PINEAPPLE. RESERVE JUICE FOR USE IN STEP 6. 4. COMBINE BANANAS, APPLES, AND GRAPEFRUIT. COVER; REFRIGERATE. 5. PREPARE CREAMY FRUIT DRESSING (RECIPE NO. M-56) USING RESERVED PINEAPPLE JUICE. JUST BEFORE SERVING, FOLD DRESSING INOT FRUIT MIXURE. 6. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 2, 9 LB 14 OZ FRESH ORANGES A.P. (22 ORANGES) WILL YIELD 7 LB PEELED ORANGES. 2. IN STEP 4, 6 LB 3 OZ FRESH BANANAS A.P. (18 BANANAS) WILL YIELD 4 LB PEELED, SLICED BANANAS. NOTE: PEEL AND SLICE BANANAS JUST BEFORE COMBINING TO PREVENT DISCOLORATION. 8 LB 4 OZ FRESH EATING APPLES A.P. (19 APPLES) WILL YIELD 7 LB UNPEELED, DICED APPLES. 3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: M01700 SERVING SIZE: 1/2 CUP (5 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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