RECIPE FOR PINEAPPLE WALDORF SALAD

PINEAPPLE WALDORF SALAD
Makes 200 servings – ¼ cup fruit.
INGREDIENTS WEIGHTS MEASURES
Sugar 4 oz. ½ cup
Dry mustard 2 tsps.
Salt ½ oz. 1 Tbsp.
Flour 8 oz. 2 cups
Pineapple syrup ½ gal.
Pineapple juice ½ gal. (or 8 cups)
Eggs 15 (or 3 cups)
Vinegar 1 ½ cups
Non-fat dry milk 1 lb. 1 qt. (dry)
Drained pineapple chunks 9 lbs. 2 oz. 2 – # 10 cans
Unpeeled red apples 6 lbs. 12 oz. ½ gal.
Chopped celery 3 lbs. 3 qts.
DIRECTIONS:
1.      Mix sugar, mustard, salt and flour.  Add pineapple syrup and make a thin paste.
2.      Beat eggs, add vinegar, remaining syrup, juice and flour paste.
3.      Cook over medium heat 15 to 20 minutes until thick.  COOL.
4.      Mix the milk with ice water; whip until thick.  Fold into cooled mixture.
5.      Core and dice unpeeled apples and combine with pineapple chunks, celery, and dressing.  Toss lightly.
Number of Portions 200
Size of Portion ¼ cup
Calories. 61 Iron 0.31 Mg Protein.   1.77 G 11.71%
Cholesterol 16 Mg Calcium  44.38 Mg Carbohydrates. 12.88 G 85.10%
Sodium  60 Mg Vitamin A   11 RE Total Fat . 0.52 G 7.74%
Fiber 0.97 G Vitamin C 6.50 Mg Saturated Fat. 0.15 G 2.16%