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Name: Fitness Bar
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 10 lb ORANGES FRESH; 25 YOGURT NON FAT L/C 8 OZ; 1 Jar PEANUT BUTTER #2 1/2; 1 lb PECANS; SHELL 1 LB; 2 lb CHEESE CHEDDER; 10 lb PEARS FRESH; 10 lb BANANAS FRESH; 3 cn JUICE TOMATO #3; 8 lb GRAPEFRUIT FRESH; 3 cn JUICE APPLE QT CAN; 1 cn PINEAPPLE CHUNK #10; 2 qt NOODLE CHOW MEIN #10; 4 lb COTTAGE CHEESE 5 LB; 1 cn PEACHES SLICE #10; 1 cn APPLE SAUCE #10; 3 cn JUICE; PINEAPPLE #3; 10 cn GRAPEFRUIT 303; 10 lb APPLE FRESH; 1 qt RAISINS #10; 1 cn PEARS #10; 10 MILK LOW FAT WHITE 1/2 PT; 4 lb TOMATOES FRESH; 25 Honey; 10 MILK LOW FAT WHITE 6 GAL

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 SELF-SERVICE. 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 (actually used today!). Downloaded from G Internet, G Internet.

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Fitness Bar

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

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 SELF-SERVICE. 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 G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 100 Servings

Calories: 60
Calories from Fat: 28 (47%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.1g
Cholesterol 9.5mg		3 %
Sodium 56.8mg		2 %
Potassium 57.4mg		2 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 5.3g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 60

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