CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
4 1/4 |
lb |
YOGURT NON FAT L/C 8 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 (7 1/2 CUPS) PLAIN YOGURT 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 8 OZ (15 BANANAS) FRESH BANANAS A.P. WILL YIELD 4 LB THINLY SLICED
BANANAS.
Recipe Number: J00501
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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