Recipe#841

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

2 1/2 gal. (9 lb) apples, fresh, eating, unpared, cored, 1/2-inch dice
2 gal. water, cold
1 1/2 tbsp. (1 oz) salt
4 qt. (4 lb) celery, fresh, 1/4-inch rings
1 1/2 qt. (2 lb) raisins, washed, drained
3 tbsp. milk, nonfat, dry
7/8 cup water, warm
1/2 cup juice, lemon
1/4 cup (2 oz) sugar, granulated
1 1/4 qt. (2 lb 8 oz) Salad Dressing
4 lb. lettuce, fresh, trimmed (optional)

INSTRUCTIONS

Add 1 1/2 tbsp salt to 2 gal cold water. Place diced apples in salted water until ready to mix. Drain well. Add celery and raisins to drained apples. Toss well. Reconstitute milk and warm water. Add milk, lemon juice, and sugar to Salad Dressing. Mix well. Add to apple mixture tossing well to coat pieces. Cover and refrigerate. Serve on lettuce.

NOTE: 1. 10 lb 8 oz fresh eating apples A.P. will yield 9 lb unpared, diced apples.
2. Diced apples may be dipped in a solution of antioxidant and water to prevent discoloration.
3. 5 lb 5 oz fresh celery A.P. will yield 4 lb celery rings.
4. 1 cup other types of milk may be substituted for nonfat dry milk and water.
5. 12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.
6. 5 lb 8 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.