Name: Mixed Fruit Salad
Ingredients: 7 1/4 lb ORANGES FRESH; 12 lb GRAPEFRUIT FRESH; 9 15/16 lb PEARS #10; 4 lb LETTUCE FRESH

It is no secret that Christ’s Church is not in good health in many places of the world. She has been languishing because she has been fed, as the current line has it, “junk food;” all kinds of artificial preservatives and all sorts of unnatural substitutes have been served up to her. As a result, theological and biblical malnutrition has afflicted the very generation that has taken such giant steps to make sure its physical health is not damaged by using foods or products that are harmful to their bodies. Simultaneously a worldwide spiritual famine resulting from the absence of any genuine publication of the Word of God (Amos 8:11) continues to run wild and almost unabated in most quarters of the Church.

Walter Kaiser

CATEGORY	CUISINE	TAG	YIELD
Fruits			100	Servings

INGREDIENTS

7 1/4	lb	ORANGES FRESH
12	lb	GRAPEFRUIT FRESH
9 15/16	lb	PEARS #10
4	lb	LETTUCE FRESH

INSTRUCTIONS

1.  TRIM, WASH, AND PREPARE FRUITS AND LETTUCE AS DIRECTED ON RECIPE CARD
M-G-
2.  COMBINE AY GRAPEFRUIT, PEARS AND ORANGES; COVER; REFRIGERATE.
3.  PLACE 1 LETTUCE LEAF ON SERVING DISH; ARRANGE FRUIT ON LETTUCE.  COVER;
REFRIGERATE UNTIL READY TO SERVE.
NOTE:  1.  IN STEP 1:  10 LB 6 OZ BANANAS A.P (30 BANANAS) WILL YIELD 6 LB
12 OZ PEELED, SLICED BANANAS; 11 LB 8 OZ FRESH APPLES A.P. (30 APPLES) WILL
YIELD 9 LB DICED APPLES; 17 LB 2 OZ FRESH CANATALOUPE A.P. WILL YIELD 8 LB
12 OZ DICED CANTALOUPE; 8 LB 7 OZ FRESH GRAPES A.P. WILL YIELD 7 LB 8 OZ
SEEDED GRAPES; 26 LB 1 OZ FRESH HONEYDEW OR HONEYBALL MELON A.P. WILL YIELD
12 LB DICED MELON; 28 LB 8 OZ FRESH PERSIAN MELON A.P. WILL YIELD 12 LB
DICED
MELON; 23 LB 2 OZ FRESH GRAPEFRUIT A.P. WILL YIELD 12 LB 1 OZ GRAPEFRUIT
SECTION; 10 LB 4 OZ FRESH ORANGES A.P. WILL YIELD 7 LB 4 OZ ORANGE
SECTIONS;
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE:  2.  IN STEP 2, 9 LB 15 OZ (4 1/2 QT-1 1/2-NO. 10 CN) CANNED PEAR
HALVES, CUT IN HALF, MAY BE USED FOR PEAR QUARTEERS OR SLICES.
NOTE:  3.  IN STEP 2, CUT OFF A THIN SLICE FROM TOP AND BOTTOM OF EACH
GRAPEFRUIT OR ORANGE; PLACE ON CUTTING BOARD. START AT TOP AND CUT TOWARD
BOARD TO REMOVE SKIN AND WHITE MEMBRANES. CUT ALONG EACH SIDE OF EACH
DIVIDING MEMBRANE FROM OUTSIDE TO MIDDLE OF CORE. REMOVE SECTION BY
SECTION.
NOTE:  4.  IN STEP 2, 12 LB 8 OZ (4-NO. 3 CYL CN) CANNED GRAPEFRUIT MAY BE
USED FOR 12-NO. 303 CN CANNED GRAPEFRUIT.
Recipe Number: M03500
SERVING SIZE: 1/3 TO 1/2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”