Recipe - Fitness Bar

2 pound CHEESE CHEDDER
10 MILK LOW FAT WHITE One half PT
10 MILK LOW FAT WHITE 6 GAL
25 YOGURT NON FAT L/C 8 OZ
4 pound COTTAGE CHEESE 5 LB
10 pound ORANGES FRESH
10 pound PEARS FRESH
10 pound APPLE FRESH
1 cn APPLE SAUCE #10
10 cn GRAPEFRUIT 303
1 cn PINEAPPLE CHUNK #10
3 cn JUICE TOMATO #3
1 qt RAISINS #10
1 cn PEACHES SLICE #10
4 pound TOMATOES FRESH
8 pound GRAPEFRUIT FRESH
1 cn PEARS #10
3 cn JUICE; PINEAPPLE #3
10 pound BANANAS FRESH
3 cn JUICE APPLE QT CAN
2 qt NOODLE CHOW MEIN #10
8
1 pound PECANS; SHELL 1 LB
25 HONEY
1 Jar PEANUT BUTTER #2 1/2

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 SELFSERVICE. 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, http://www.erols.com/hosey.