Sour cream fruit cup

Yield: 100 Servings

Measure Ingredient
4 pounds SOUR CREAM 12 OZ
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. DRAIN PINEAPPLE. DRAIN CHERRIES, CUT INTO HALVES.

2. COMBINE PINEAPPLE, CHERRIES, ORANGES, GRAPES, BANANAS AND MARSHMALLOWS; MIX WELL.

3. FOLD 4 LB (2 QT) SOUR CREAM INTO MIXED FRUIT. MIX LIGHTLY UNTIL JUST COMBINED.

4. 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: J00502

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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