INGREDIENTS

INSTRUCTIONS

1.  TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED BY RECIPE CARD
M-GUIDELINES.
2.  COMBINE GRAPEDFRUIT, GRAPES AND MELON; COVER; REFRIGERATE.
3.  PLAE 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 CANATALOUPE; 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 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: M03508
SERVING SIZE: 5 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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