Banana split

Yield: 100 Servings

Measure Ingredient
3½ gallon MILK SHAKE MIX 1/2 GAL
2 cups JUICE ORANGE 32 OZ FZ
20 pounds BANANAS FRESH
1⅛ pounds CHERRIES MARACHINO
8 ounces NUTS MIX SHELL #10
2 quarts TOPPING DES & BAK
2 CUPS JUICE.

PAN: 18 BY 26-INCH SHEET PAN

:

1. PEEL AND SLICE BANANAS LENGTHWISE INTO QUARTERS; PLACE ON PAN.

2. POUR JUICE OVER BANANAS; COVER WITH WAXED PAPER; REFRIGERATE UNTIL READY TO SERVE.

3. MAKE UP BANANA SPLITS TO ORDER. PLACE ½ CUP (1 NO. 8 SCOOP) ICE CREAM IN SOUP BOWL. DRAIN 2 BANANA QUARTERS; PLACE 1 ON EACH SIDE OF ICE CREAM. LADLE 2 TBSP (1-NO. AA LADLE) SAUCE OVER ICE CREAM. TOP WITH 1 TBSP WHIPPED TOPPING, 1 TSP CHOPPED NUTS AND ½ MARASCHINO CHERRY.

:

NOTE: 1. IN STEP 2, 4 LB (8 ORANGES) FRESH ORANGES A.P. WILL YIELD NOTE: 2. IN STEP 2, ½ CUP FROZEN ORANGE JUICE CONCENTRATE COMBINED WITH WATER OR ½-NO. 3 CYL CN CANNED ORANGE JUICE OR ½-NO. 3 CYL AND CANNED PINEAPPLE JUICE MAY BE USED.

NOTE: 3. IF DESIRED, IN STEP 3, BANANAS MAY BE PEELED AND SLICED TO ORDER. OMIT STEP 2.

NOTE: 4. IN STEP 3, CARAMEL SAUCE, (RECIPE NO. K-3); CHOCOLATE SAUCE, (RECIPE NO. K-5) OR CHOCOLATE SYRUP OR TOPPING, ICE CREAM, BUTTER SCOTCH, FUDGE, MARSHMALLOW, PINEAPPLE, OR STRAWBERRY MAY BE USED.

NOTE: 5. IN STEP 3, WHIPPED TOPPING (RECIPE NO. K-2) MAY BE USED.

PREPARE

¼ RECIPE.

Recipe Number: J01100

SERVING SIZE: 1 BANANA S

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

Downloaded from Glen's MM Recipe Archive, .

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