Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | ORANGES FRESH |
| 3½ pounds | APPLE FRESH |
| 6¾ pounds | PINEAPPLE SLICED #10 |
| 11½ pounds | BANANAS FRESH |
1. COMBINE PINEAPPLE WITH FRESH, PEELED, THINLY SLICED BANANAS; MIX THOROUGHLY.
2. ADD ORANGES.
3. QUICKLY (TO PREVENT DISCOLORATION) COMBINE APPLES WITH FRUIT MIXTURE; ADD FRESH, PEELED, THINLY SLICED BANANAS; MIX THOROUGHLY.
4. COVER, REFRIGERATE UNTIL READY TO SERVE.
:
NOTE: 1. IN STEP 3, 4 LB 4 OZ FRESH ORANGES A.P. (11 ORANGES) WILL YIELD 3 LB PEELED ORANGES.
2. IN STEP 4, 4 LB 2 OZ FRESH APPLES A.P. (11 APPLES) WILL YIELD 3 LB 8 OZ CORED APPLES.
3. IN STEP 2, 17 LB 12 OZ FRESH BANANAS A.P. (44 BANANAS) WILL YIELD 11 LB 8 OZ PEELED, THINLY SLICED BANANAS.
Recipe Number: J00602
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .