Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1⅞ cup | WATER; COLD |
| 1¾ ounce | MILK; DRY NON-FAT L HEAT |
| 4 pounds | ORANGES FRESH |
| 3½ pounds | PINEAPPLE SLICED #10 |
| 3 pounds | GRAPE FRESH |
| 4 pounds | BANANAS FRESH |
| 2 pounds | CHERRIES MARACHINO |
| 1 pounds | MARSHMALLOW; WHITE |
| 1 tablespoon | SUGAR; GRANULATED 10 LB |
| 8 ounces | TOPPING DES & BAK |
| 1 tablespoon | IMITATION VANILLA |
1. DRAIN PINEAPPLE; DRAIN CHERRIES AND CUT INTO HALVES.
2. COMBINE PINEAPPLE, CHERRIES, ORANGES, GRAPES, BANANAS, AND MARSHMALLOWS; MIX WELL. SET ASIDE FOR USE IN STEP 4.
3. POUR COLD WATER INTO MIXER BOWL; ADD TOPPING, MILK, SUGAR, AND VANILLA. USING WHIP AT LOW SPEED, WHIP 3 MINUTES OR UNTIL THOROUGHLY BLENDED.
SCRAPE DOWN BOWL. WHIP AT HIGH SPEED 5 TO 10 MINUTES OR UNTIL STIFF PEAKS ARE FORMED.
4. FOLD MIXED FRUIT INTO WHIPPED TOPPING. MIX CAREFULLY UNTIL THOROUGHLY BLENDED.
5. REFRIGERATE UNTIL READY TO SERVE.
:
NOTE: IN STEP 2, 5 LB 10 OZ (15 ORANGES) FRESH ORANGES A.P. WILL YIELD 4 LB PEELED ORANGES. 3 LB 6 OZ FRESH GRAPES A.P. WILL YIELD 3 LB SEEDED GRAPES. 6 LB 3 OZ (15 BANANAS) FRESH BANANAS A.P. WILL YIELD 4 LB THINLY SLICED BANANAS.
Recipe Number: J00500
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .