Name: Mixed Fruit Salad (Apricots)
Ingredients: 9 lb APPLE FRESH; 10 1/8 lb APRICOTS #2 1/2; 4 lb LETTUCE FRESH; 6 3/4 lb BANANAS FRESH

Christians need no other reason to be avid readers of the Word of God. Realizing that Scripture is 'God-breathed' is motivation enough. Immediately, we see a connection between the living Word and the written Word. Just as Jesus Christ the living Word is an ever present and dynamic reality, the written Word is equally alive and active through the mind of the Holy Spirit. Every time we open the Scriptures, we should expect a personal encounter with the God-breathed Spirit of the living Word. This is reading at its very best. When the mind and spirit of a biblical author interact in vibrant dialogue with the mind and spirit of a reader, the highest purpose of the inspired Word is fulfilled. We should soar every time we read the Word of God.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

9	lb	APPLE FRESH
10 1/8	lb	APRICOTS #2 1/2
4	lb	LETTUCE FRESH
6 3/4	lb	BANANAS FRESH

INSTRUCTIONS

1.  TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED ON RECIPE CARD
M-GUIDELINES.
2.  COMBINE APRICOTS, APPLES AND BANANAS; COVER; REFRIGERATED.
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 GRAPFRUIT A.P. WILL YIELD 12 LB 1 OZ
GRAPEFRUIT
SECTIONS; 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 QUARTERS 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: M03502
SERVING SIZE: 4 OZ
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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