| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 4 |
lb |
SOUR CREAM 12 OZ |
| 4 |
lb |
ORANGES FRESH |
| 3 1/2 |
lb |
PINEAPPLE SLICED #10 |
| 3 |
lb |
GRAPE FRESH |
| 4 |
lb |
BANANAS FRESH |
| 2 |
lb |
CHERRIES MARACHINO |
| 1 |
lb |
MARSHMALLOW; WHITE |
INSTRUCTIONS
1. DRAIN PINEAPPLE. DRAIN CHERRIES, CUT INTO HALVES.
2. COMBINE PINEAPPLE, CHERRIES, ORANGES, GRAPES, BANANAS AND MARSHMALLOWS;
MIX WELL.
3. FOLD 4 LB (2 QT) SOUR CREAM INTO MIXED FRUIT. MIX LIGHTLY UNTIL JUST
COMBINED.
4. REFRIGERATE UNTIL READY TO SERVE.
:
NOTE: IN STEP 2, 5 LB 10 OZ (15 ORANGES) FRESH ORANGES A.P. WILL YIELD 4
LB
PEELED ORANGES. 3 LB 6 OZ FRESH GRAPES A.P. WILL YIELD 3 LB SEEDED GRAPES.
6 LB 3 OZ (15 BANANAS) FRESH BANANAS A.P. WILL YIELD 4 LB THINLY SLICED
BANANAS.
Recipe Number: J00502
SERVING SIZE: 1/2 CUP
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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