Creamy fruit dressing

Yield: 100 Servings

Measure Ingredient
6 tablespoons WATER
8 EGGS SHELL
2 cups JUICE ORANGE 32 OZ FZ
1 cup LEMON FRESH
2 cups JUICE; PINEAPPLE #3
2½ ounce STARCH EDIBLE CORN
1 pounds SUGAR; GRANULATED 10 LB

1. COMBINE CORNSTARCH AND WATER TO FORM A SMOOTH PASTE.

2. ADD EGGS; MIX WELL. SET UP ASIDE FOR USE IN STEP 4.

3. COMBINE JUICES, SALT, AND SUGAR. HEAT TO BOILING POINT.

4. ADD GRADUALLY TO EGG MIXTURE, STIRRING CONSTANTLY.

5. COOK 5 MINUTES OR UNTIL THICKENED. DO NOT BOIL.

6. COOL, COVER; REFRIGERATE UNTIL READY TO SERVE.

7. STIR WELL BEFORE USING.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 3, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE.

NOTE: 2. IN STEP 3, ¼ CUP FROZEN (3 PLUS 1) CONCENTRATED LEMON JUICE PLUS ¾ CUP WATER WILL YIELD 1 CUP LEMON JUICE.

NOTE: 3. IN STEP 3, ⅛-32 OZ CN FROZEN (3 PLUS 1) CONCENTRATED ORANGE JUICE PLUS 1½ CUPS WATER WILL YIELD 2 CUPS ORANGE JUICE.

Recipe Number: M05600

SERVING SIZE: ½ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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