Name: Orangade
Ingredients: 3 1/2 ga WATER; COLD; 1 1/2 ga WATER; HOT; 12 lb ICE; 1 ga JUICE ORANGE 32 OZ FZ; 4 lb SUGAR; GRANULATED 10 LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

3 1/2	ga	WATER; COLD
1 1/2	ga	WATER; HOT
12	lb	ICE
1	ga	JUICE ORANGE 32 OZ FZ
4	lb	SUGAR; GRANULATED 10 LB

INSTRUCTIONS

1.  DISSOLVE SUGAR IN WATER. COOL.
2.  ADD JUICE AND WATER TO SUGAR SOLUTION. MIX THOROUGHLY. COVER
AND REFRIGERATE.
3.  ADD ICE JUST BEFORE SERVING.
  :
** ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 2, 11-NO. 3 CYL CN CANNED ORANGE JUICE MAY BE USED FOR
FROZEN CONCENTRATED ORANGE JUICE AND WATER.
USE 5 LB (2 3/4 QT) GRANULATED SUGAR AND 2 GAL HOT WATER IN STEP 1.
NOTE:  2.  IN STEP 2, 4-15 1/2 OZ CN CANNED INSTANT ORANGE JUICE MAY BE
USED.
USE 5 LB ( 2 3/4 QT) GRANULATED SUGAR AND 2 GAL HOT WATER IN STEP 1.
Recipe Number: C01000
SERVING SIZE: 10 OUNCES
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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