INGREDIENTS

INSTRUCTIONS

TRIM, WASH AND PREPARE FRUITS AND LETTUCE AS DIRECTED BY RECIPE CARD
M-GUIDELINES. COMBINE PINEAPPLE, APPLE AND BANANAS; 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 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. WWILL
YIELD 12 LB DICED MALON; 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 GRAPEDFRUIT.  Recipe Number: M03512  SERVING SIZE: 4 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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