Baked apples w/ raisin co

100 Servings

Quantity Ingredient
2½ quart WATER; HOT
4 ounces BUTTER PRINT SURE
33⅞ pounds APPLE FRESH
1½ pounds RAISINS #10
8 ounces COCONUT SWEETNED PRE
7 1/16 pounds SUGAR; GRANULATED 10 LB
2 teaspoons CINNAMON GROUND 1 LB CN
1 teaspoon SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :

1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES ON EACH PAN.

2. MIX RAISINS WITH PREPARED, SWEETENED, FLAKED COCONUT. FILL CAVITY IN CENTER OF EACH APPLE WITH 1 TBSP MIXTURE.

3. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.

4. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1½ QT SYRUP OVER APPLES IN EACH PAN.

5. BAKE 45 MINUTES OR UNTIL TENDER, BASTING OCCASSIONALLY.

6. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP.

:

NOTE: IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ CORED APPLES.

Recipe Number: J00302

SERVING SIZE: 1 APPLE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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