Fitness bar

100 Servings

Ingredients

Quantity 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
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
2 quarts NOODLE CHOW MEIN #10
1 pounds PECANS; SHELL 1 LB
25 HONEY
1 Jar PEANUT BUTTER #2 1/2

Directions

8 -

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

STORE ORANGES

OF THE FRUIT WILL BE WASHED DRAINED IN A PAN AND PLACED ON THE FITNESS BAR FOR SELF-SERVICE. 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 CANNED FRUITS AS NEEDED AND PLACE IN SERVING PANS OR IN INDIVIDUAL DISHES AND GARNISH PRIOR TO PLACING THEM ON THE FITNESS BAR.

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

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

REPLENISH ALL ITEMS AS NEEDED IN QUANTITIES OF 10 SERVINGS EACH.

Recipe Number: S01302

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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