INGREDIENTS

INSTRUCTIONS

TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED BY RECIPE CARD
M-GUIDELINES-1. COMBINE CANTALOUPES, GRAPES AND MELON; COVER;
REFRIGERATE. 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 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 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: M03515  SERVING SIZE: 5 1/4 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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