Asst ice creams
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ICE CREAM;IMIT,5 0Z 18 AA | |
| 18 | ICE CREAM IMIT; PT | |
| 12 | FUDGE BAR 2.701 OZ | |
| 12 | ICE CREAM SANDWICH | |
| 12 | ICE MILK BAR BIG DIP COAT | |
| 12 | ICE MILK BAR BIG DIP COAT | |
| 12 | ICE NOVELTY STIC 2.701 OZ | |
Directions
FOOD SERVICE PERSONNEL WILL PLACE 100 SERVINGS OFCOMMERCIAL INDIVUAL ICE CREAMS INTO EACH ICE CREAM CABINETS FOR SELF- SERVICE BY THE DINERS
SERVING PERIOD. ICE CREAM WILL BE MADE AVAILABLE THROUGHOUT THE SERVING PERIOD. NOT MORE THAN 30 MIN. AFTER THE MEAL THE ICE CREAM WILL BE REMOVED FROM THE ICE CREAM CABNET AND RETURNED TO THE FREEZER. AFTER SERVING PERIOD THE AMOUNT USED WILL BE POSTED TO THE KITCHEN WORKSHEET FOR THAT MEAL.
Recipe Number: S00112
SERVING SIZE: 1 EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .