Breakfast bar

Yield: 100 Servings

Measure Ingredient
2 pounds CHEESE CHEDDER
10 MILK LOW FAT WHITE 1/2 PT
10 MILK LOW FAT WHITE 6 GAL
25 YOGURT NON FAT L/C 8 OZ
4 pounds COTTAGE CHEESE 5 LB
10 pounds ORANGES FRESH
10 pounds PEARS FRESH
10 pounds APPLE FRESH
1 can APPLE SAUCE #10
10 cans GRAPEFRUIT 303
1 can PINEAPPLE CHUNK #10
3 cans JUICE TOMATO #3
3 cans JUICE TOMATO #3
1 quart RAISINS #10
1 can PEACHES SLICE #10
4 pounds TOMATOES FRESH
8 pounds GRAPEFRUIT FRESH
1 can PEARS #10
3 cans JUICE; PINEAPPLE #3
10 pounds BANANAS FRESH
3 cans JUICE APPLE QT CAN
72 cartons CEREAL DRY ASSOR 70 PG
2 quarts NOODLE CHOW MEIN #10
10 packs CEREAL ROLLED OAT
1 pounds PECANS; SHELL 1 LB
25 HONEY
1 Jar PEANUT BUTTER #2 1/2
25 COCOA BEV PWD

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1. INSPECT FRUITS FOR SPOILAGE AND CULL AS NEEDED UPON RECEIPT.

STORE ORANGES

NEEDED. ONE THIRD OF THE FRUIT WILL BE WASHED ATTRACTIVELY ARRANGED IN A PAN AND PLACED ON THE BREAKFAST BAR 15 MIN. PRIOR TO SERVING THE MEAL. QUANTITY AND TYPE USED WILL BE INDICATED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.

2. CANNED FRUITS WILL BE RINSED WITH COLD WATER BEFORE BEING STORED UNDER REFRIGERATION THE NIGHT BEFORE AND PRIOR TO OPENING. OPEN CAN FRUITS AS NEEDED AND PLACE IN SERVING LINE PANS OR IN INDIVIDUAL DISHES AND GARNISH PRIOR TO PLACING THEM ON THE BREAKFAST BAR.

3. CANNED JUICES WILL BE RINSED WITH COLD WATER BEFORE BEING STORED UNDER REFRIGERATION THE NIGHT BEFORE AND PROIR TO OPENING.OPEN CANNED JUICES AS NEEDED AND PLACE ON THE BREAKFAST BAR IN APPROPRIATE CONTAINERS OR IN INDIVIDUAL GLASSES.

4. ALL OTHER ITEMS LISTED ON THE RECIPE WILL ATTRACTIVELY ARRANGED AND PLACED ON THE BREAKFAST BAR WITHIN 15 MIN. PRIOR TO SERVING.

REPLENISH ALL ITEMS INDICATED ON BREAKFAST BAR RECIPE IN QUANTITIES AS NEEDED.

Recipe Number: S01301

SERVING SIZE: 1 SER

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

Downloaded from Glen's MM Recipe Archive, .

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