Syrup Indv.

INGREDIENTS

INSTRUCTIONS

FOOD SERVICE PERSONNEL (WHEN AVAILABE) WILL PLACE 200 SERVINGS OF
INDIVIDUAL
PACKS OF SYRUP INTO THE SERVING PAN FORHEATING TO SERVING TEMPERATURE
AND WILL THEN BE PLACED ON THE SERVING LINE. PLACE ONE TRAY AT A TIME
AS NEEDED TO REPLENISH THE SERVING LINE. WHEN CANNED SYRUP IS USED
POUR TWO CANS OF SYRUP INTO A SERVING PAN AND HEAT TO SERVING
TEMPERATURE
SERVING PERIOD. THE TIME REMAINING TO SERVE SHOULD BE TAKEN INTO
CONSIDERATION WHEN REPLENISHING THE LINE. AFTER SERVING
WILL BE ENTERED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.
Recipe Number: S00701
SERVING SIZE: SELF SRV.
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”