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Recipe Name: Apple Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 100

Ingredients:
1 (s) Water, boiling
10 Pound(s) Bread cubes
2 Pound(s) BUTTER PRINT SURE
4 13/16 Pound(s) APPLE FRESH
2 Pound(s) CELERY FRESH
2 Pound(s) ONIONS DRY
1/2 Cup(s) SOUP GRAVY BASE CHICKEN
1 Tablespoon(s) PEPPER BLACK 1 LB CN
2 Tablespoon(s) POULTRY SEASONING GR.
Directions:
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN : SAUTE' APPLES WITH CELERY AND ONIONS IN BUTTER OR MARGARINE
UNTIL TENDER. POUR SAUTE'ED VEGETABLES OVER BREAD; TOSS LIGHTLY.
RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK. COMBINE STOCK, POULTRY
SEASONING, AND PEPPER; ADD TO BREAD MIXTURE. MIX LIGHTLY. DO NOT
OVERMIX. PLACE EQUAL AMOUNT MIXTURE IN EACH WELL-GREASED PAN. BAKE 1
TO 1 1/2 HOURS OR UNTIL TOP IS LIGHTLY BROWNED. CUT EACH PAN 5 BY 10.
: **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 6 LB 3 OZ
COOKING APPLES A.P. WILL YEILD 4 LB 13 OZ (1 1/2 GAL) PEELED, DICED,
COOKING APPLES.2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY
CHOPPED CELERY AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB FINELY
CHOPPED ONIONS. 2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY
BE USED. SEE RECIPE NO. A-11. 3. IN STEP 3, THE AMOUNT OF LIQUID MAY
VARY WITH DRYNESS OF BREAD. 4. OTHER SIZES AND TYPES OF PANS MAY BE
USED. SEE RECIPE NO. A-25. 5. IN STEP 6, IF CONVECTION OVEN IS USED,
BAKE AT 325 F. 40 TO 60 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN,
OPEN VENT. 6. STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.
Recipe Number: O02101 SERVING SIZE: 1 SQUARE ( From the <Army Master
Recipe Index File> (actually used today!). Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 198
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 341mg
Potassium: 153.4mg
Carbohydrates: 37.3g
Fiber: 2.5g
Sugar: 6.5g
Protein: 6.3g


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