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

Ingredients:
24 ICE CREAM, IMIT5 0Z 18 AA
18 ICE CREAM IMIT, PT
12 FUDGE BAR 2.701 OZ
12 ICE CREAM SANDWICH
12 ICE MILK BAR BIG DIP COAT
12 ICE NOVELTY STIC 2.701 OZ
Directions:
FOOD SERVICE PERSONNEL WILL PLACE 100 SERVINGS OFCOMMERCIAL INDIVUAL
ICE CREAMS INTO EACH ICE CREAM CABINETS FOR SELF- SERVICE BY THE
DINERS SERVING PERIOD. ICE CREAM WILL BE MADE AVAILABLE THROUGHOUT THE
SERVING PERIOD. NOT MORE THAN 30 MIN. AFTER THE MEAL THE ICE CREAM
WILL BE REMOVED FROM THE ICE CREAM CABNET AND RETURNED TO THE FREEZER.
AFTER SERVING PERIOD THE AMOUNT USED WILL BE POSTED TO THE KITCHEN
WORKSHEET FOR THAT MEAL. Recipe Number: S00112 SERVING SIZE: 1 EA
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: 24
Calories From Fat: 7
Total Fat: <1g
Cholesterol: <1mg
Sodium: 15.9mg
Potassium: 6.7mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: 2.1g
Protein: <1g


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