Recipe - Baked Apples W Maple Yogurt Sauce

2 One half qt WATER; HOT
4 ounce BUTTER PRINT SURE
33 7/8 pound APPLE FRESH
1 One half pound RAISINS #10
8 ounce COCONUT SWEETNED PRE
7 1/16 pound SUGAR; GRANULATED 10 LB
2 teaspoon CINNAMON GROUND 1 LB CN
1 teaspoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN
:

1. SCORE APPLES ONCE AROUND MIDDLE TO PREVENT BURSTING. PLACE 33 APPLES
ON EACH PAN.

2. MIX RAISINS WITH PREPARED, SWEETENED, FLAKED COCONUT. FILL CAVITY IN
CENTER OF EACH APPLE WITH 1 TBSP MIXTURE.

3. MIX SUGAR, CINNAMON AND SALT THOROUGHLY.

4. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1 One half QT SYRUP OVER
APPLES IN EACH PAN.

5. BAKE 45 MINUTES OR UNTIL TENDER, BASTING OCCASSIONALLY.

6. SERVE EACH APPLE WITH 2 TBSP (1AA LADLE) SYRUP.
:

NOTE: IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ CORED
APPLES.

Recipe Number: J00302

SERVING SIZE: 1 APPLE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.