Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3¾ cup | WATER; COLD |
| 3¼ ounce | MILK; DRY NON-FAT L HEAT |
| 6⅜ pounds | APPLE FRESH |
| 3⅜ pounds | PINEAPPLE SLICED #10 |
| 2 pounds | CELERY FRESH |
| 8 ounces | RAISINS #10 |
| 4 pounds | LETTUCE FRESH |
| 2¾ pounds | BANANAS FRESH |
| 8 ounces | CHERRIES MARACHINO |
| 8 ounces | NUTS MIX SHELL #10 |
| 5 ounces | COCONUT SWEETNED PRE |
| 1 pounds | TOPPING DES & BAK |
| \N 6 | OZ |
1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-GUIDELINES.
2. TOAST COCONUT; COOL; SET ASIDE FOR USE IN STEP 4.
3. COMBINE PINEAPPLE, APPLES AND BANANAS IN PINEAPPLE JUICE UNTIL READY TO MIX. DRAIN WELL.
4. ADD CELERY, WALNUTS, RAISINS, CHERRIES AND COCONUT TO DRAINED PINEAPPLE,
APPLES AND BANANAS. MIX LIGHTLY; SET ASIDE FOR USE IN STEP 7.
5. PLACE COLD WATER IN MIXING BOWL; ADD TOPPING, MILK AND VANILLA. WHIP AT LOW SPEED 3 MINUTES OR UNTIL BLENDED. SCRAPE DOWN BOWL.
6. WHIP AT HIGH SPEED 5 TO 10 MINUTES OR UNTIL STIFF PEAKS ARE FORMED.
7. ADD TO FRUIT MIXTURE TOSSING WELL TO COAT PIECES. COVER, REFRIGERATE UNTIL
READY TO SERVE.
8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD ½ CUP (1-NO. 8 SCOOP) SALAD MIXTURE.
NOTE: 1. IN STEP 1: 7 LB 8 OZ FRESH EATING APPLES A.P. WILL YIELD 6 LB UNPREPARED, DICED APPLES; 4 LB 4 OZ FRESH BANANAS A.P. WILL YIELD 2 LB 12 OZ
DICE BANANAS; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB DICED CELERY; 4 LB
5 OZ LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 2. IN STEP 4, OTHER UNSALTED NUTS MAY BE USED.
Recipe Number: M03200
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .