Breakfast Bar

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Breakfast Bar Ingredients

2 lb CHEESE CHEDDER	8 lb GRAPEFRUIT FRESH
10 MILK LOW FAT WHITE 1/2 PT	1 cn PEARS #10
10 MILK LOW FAT WHITE 6 GAL	3 cn JUICE; PINEAPPLE #3
25 YOGURT NON FAT L/C 8 OZ	10 lb BANANAS FRESH
4 lb COTTAGE CHEESE 5 LB	3 cn JUICE APPLE QT CAN
10 lb ORANGES FRESH	72 ct CEREAL DRY ASSOR 70 PG
10 lb PEARS FRESH	2 qt NOODLE CHOW MEIN #10
10 lb APPLE FRESH	10 pk CEREAL ROLLED OAT
1 cn APPLE SAUCE #10	8 -
10 cn GRAPEFRUIT 303	8 -
1 cn PINEAPPLE CHUNK #10	8 -
3 cn JUICE TOMATO #3	1 lb PECANS; SHELL 1 LB
3 cn JUICE TOMATO #3	25 HONEY
1 qt RAISINS #10	1 Jar PEANUT BUTTER #2 1/2
1 cn PEACHES SLICE #10	25 COCOA BEV PWD
4 lb TOMATOES FRESH

Instructions for Breakfast Bar

1. INSPECT FRUITS FOR SPOILAGE AND CULL AS NEEDED UPON RECEIPT. STORE ORANGES NEEDED. ONE THIRD OF THE FRUIT WILL BE WASHED ATTRACTIVELY ARRANGED IN A PAN AND PLACED ON THE BREAKFAST BAR 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 CAN FRUITS AS NEEDED AND PLACE IN SERVING LINE PANS OR IN INDIVIDUAL DISHES AND GARNISH PRIOR TO PLACING THEM ON THE BREAKFAST BAR. 3. CANNED JUICES WILL BE RINSED WITH COLD WATER BEFORE BEING STORED UNDER REFRIGERATION THE NIGHT BEFORE AND PROIR TO OPENING.OPEN CANNED JUICES AS NEEDED AND PLACE ON THE BREAKFAST BAR IN APPROPRIATE CONTAINERS OR IN INDIVIDUAL GLASSES. 4. ALL OTHER ITEMS LISTED ON THE RECIPE WILL ATTRACTIVELY ARRANGED AND PLACED ON THE BREAKFAST BAR WITHIN 15 MIN. PRIOR TO SERVING. REPLENISH ALL ITEMS INDICATED ON BREAKFAST BAR RECIPE IN QUANTITIES AS NEEDED. Recipe Number: S01301 SERVING SIZE: 1 SER From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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