Recipes for a Crowd

1 Stir dehydrated mix into water. Mix thoroughly with wire whip or mixer. Cover container.
2 Chill 4 to 24 hours in refrigerator to 35 F. to 40 F.
3 Stir until smooth. Pour mixture into top hopper of milk shake machine, according to manufacturer's directions; freeze to a
temperature of 27 F. to 30 F.

1 Score apples once around middle to prevent bursting. Place apples on pans.
2 Mix sugar, cinnamon and salt thoroughly.
3 Combine with water and butter or margarine. Pour 1-1/2 quarts of syrup over apples in each pan.
4 Using a convection oven, bake at 325 F. for 30 minutes or until tender on low fan, closed vent. Baste occasionally.
5 Serve each apple with 2 tablespoons syrup.

1 Peel and slice bananas lengthwise into quarters; place on pan.
2 Pour juice over bananas; cover with waxed paper; refrigerate until ready to serve.
3 Make banana splits to order. Place 1/2 cup ice cream in soup bowl. Drain 2 banana quarters; place 1 on each side of ice cream.
Ladle 2 tablespoons of topping over ice cream. Top with 1 tablespoon whipped topping, 1 teaspoon chopped pecans and 1/2
maraschino cherry.
Notes
1 In Step 3, Chocolate Sauce, Recipe No. K 005 00, or Butterscotch, Fudge, Marshmallow, Pineapple, or Strawberry Topping, or
Whipped Topping, Recipe No. K 002 00 may be used.

1 Drain pineapple. Drain cherries; cut into halves.
2 Combine pineapple, cherries, oranges, grapes, bananas and marshmallows; mix well. Set aside for use in Step 3.
3 Fold yogurt into mixed fruit. Mix lightly until just combined.
4 Refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

1 Score apples once around middle to prevent bursting. Place apples on pans.
2 Mix raisins with finely chopped, unsalted nuts. Fill cavity in center of each apple with 1-2/3 tablespoons of mixture.
3 Mix sugar, cinnamon and salt thoroughly.
4 Combine with water and butter or margarine. Pour 1-1/2 quart syrup over apples in each pan.
5 Using a convection oven, bake at 325 F. for 30 minutes or until tender on low fan, closed vent, basting occasionally.
6 Serve each apple with 2 tablespoon of syrup.
Notes
1 In Step 4, baking time will vary depending on variety and size of apples.

1 Stir dehydrated mix into water. Mix thoroughly with wire whip or mixer. Cover container.
2 Chill 4 to 24 hours in refrigerator to 35 F. to 40 F.
3 Stir until smooth. Pour mixture into top hopper to soft serve ice cream freezer; start dasher motor; turn on refrigeration according to
manufacturer's directions. Freeze to temperature of 18 F. to 22 F., about 10 minutes, or until product can be drawn with a stiff
consistency that will hold a peak.

1 Reconstitute milk. Add sugar and salt. Heat to just below boiling. DO NOT BOIL.
2 Combine cornstarch, sugar, and water; stir until smooth. Add gradually to hot mixture. Cook at medium heat, stirring constantly,
about 10 minutes or until thickened.
3 Stir 1 quart of hot mixture into eggs. Slowly pour egg mixture into remaining hot milk mixture; heat to boiling, stirring constantly.
Cook about 2 minutes longer. Remove from heat.
4 Add butter or margarine and vanilla; stir until well blended.
5 Pour 1 gallon of pudding into each pan. Cover surface of pudding with waxed paper.
6 Refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 Pudding will curdle if boiled or subjected to prolonged intense heat.

1 Combine liquid milk shake mix and cold water.
2 Pour sufficient amount into top hopper of soft serve ice cream freezer; start dasher motor; turn on refrigeration. Prepare according
to manufacturer's directions; freeze to a temperature of 27 F. to 30 F.

1 Pour mix into top hopper of soft serve ice cream freezer; start dasher motor; turn on refrigeration according to manufacturer's
directions.
2 Freeze to a temperature of 18 F. to 22 F., about 10 minutes or until product can be drawn with a stiff consistency that will hold a
peak.

1 Stir dehydrated mix into water. Mix thoroughly with wire whip or mixer. Cover container.
2 Chill 4 to 24 hours in refrigerator until 35 F. to 40 F.
3 Stir until smooth. Pour mixture into top hopper of milk shake mix machine, according to manufacturer's directions. Freeze to a
temperature of 27 F. to 30 F., about 10 minutes.