PAN: 18 BY 26-INCH 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 FINELY CHOPPED, UNSALTED NUTS. FILL CAVITY IN CENTER OF EACH APPLE WITH 1 2/3 TBSP MIXTURE. 3. MIX SUGAR, CINNAMON AND SALT THOROUGHLY. 4. COMBINE WITH WATER AND BUTTER OR MARGARINE. POUR 1 1/2 QT SYRUP OVER APPLES IN EACH PAN. 5. BAKE 45 MINUTES OR UNTIL TENDER, BASTING OCCASSIONALLY. 6. SERVE EACH APPLE WITH 2 TBSP (1-AA LADLE) SYRUP. : NOTE: IN STEP 1, USE 40 LB FRESH APPLES A.P. WILL YIELD 33 LB 14 OZ CORED APPLES. Recipe Number: J00301 SERVING SIZE: 1 APPLE W/ From the
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|Serving Size: 1 Serving (1582g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 23 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 15.3mg||1 %|
|Potassium 1637.2mg||43 %|
|Total Carbohydrate 250.8g||74 %|
|Dietary Fiber 36.7g||147 %|
|Sugars, other 214.1g|
|Protein 4g||6 %|
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Calories per serving: 949
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