K. DESSERTS (SAUCES AND TOPPINGS) No. 0 INDEX. Card No. Whipped Topping (Dehydrated) Whipped Topping (Frozen) Chocolate Mint Sauce

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1 INDEX K. DESSERTS (SAUCES AND TOPPINGS) No. 0 Card No. K K K 00 0 K K K K K K K K K Whipped Cream Whipped Topping (Dehydrated) Whipped Topping (Frozen) Rum Sauce Cherry Sauce Chocolate Sauce Chocolate Coconut Sauce Chocolate Marshmallow Sauce Chocolate Nut Sauce Chocolate Mint Sauce Cherry Jubilee Sauce Strawberry Glaze Topping

2 DESSERTS (SAUCES AND TOPPINGS) No.K WHIPPED CREAM Tablespoons 7 cal g 7 g 6 mg 7 mg mg CREAM,WHIPPING,COLD SUGAR,POWDERED,SIFTED EXTRACT,VANILLA -/ lbs 5-/ oz 7/8 oz qts -/ cup tbsp Pour cream into chilled mixer bowl. Using whip at medium speed, whip gallon of cream to 7 minutes or until slightly thickened. Gradually add sugar and vanilla. Whip 7 to 8 minutes or until stiff. DO NOT OVER WHIP. Cover; refrigerate until ready to serve. CCP: Hold for service at F. or lower.

3 DESSERTS (SAUCES AND TOPPINGS) No.K WHIPPED TOPPING (DEHYDRATED) Tablespoons 9 cal g g 0 mg 8 mg 7 mg WATER,COLD WHIPPED TOPPING MIX,NONDAIRY,DRY EXTRACT,VANILLA lbs -5/8 oz 7/8 oz -/ cup gal -5/8 qts / cup -/ tbsp tbsp Place cold water in mixer bowl; add topping, milk, and vanilla. Using whip at low speed, whip minutes or until well blended. Scrape down bowl. Whip at high speed 5 to 0 minutes or until stiff peaks form. Cover; refrigerate until ready to serve. CCP: Hold for service at F. or lower. When topping is used for icing cakes, fold cups sifted powdered sugar into whipped topping.

4 DESSERTS (SAUCES AND TOPPINGS) No.K 00 0 WHIPPED TOPPING (FROZEN) Tablespoons cal g g 0 mg mg 0 mg WHIPPED TOPPING,FROZEN,NONDAIRY qts cup Thaw topping in chilled mixer bowl. Using whip at medium speed, whip topping 0 to 0 minutes or until stiff peaks form. Cover; refrigerate until ready to serve. CCP: Hold for service at F. or lower. When topping is used for icing cakes, fold cups sifted powdered sugar into whipped topping.

5 DESSERTS (SAUCES AND TOPPINGS) No.K RUM SAUCE Tablespoons 0 cal g 9 g 5 mg 0 mg 8 mg BUTTER SUGAR,BROWN,PACKED WATER FLAVORING,RUM -/ lbs -/ lbs -/ oz -7/8 oz Melt butter or margarine; add brown sugar. Cook on low heat for minutes, stirring constantly. Reconstitute milk; add to sugar mixture. Cook, stirring constantly, until mixture comes to a boil. Remove immediately from heat; cool 0 minutes. Add rum flavoring; stir until well blended. qts cup qts / cup / cup cup / cup / tbsp

6 DESSERTS (SAUCES AND TOPPINGS) No.K CHERRY SAUCE -/ Tablespoons 6 cal g 0 mg mg mg PIE FILLING,CHERRY,PREPARED WATER 8-/ lbs 8-/ oz gal /8 qts cup Combine pie filling with water in mixer bowl and mix well.

7 DESSERTS (SAUCES AND TOPPINGS) No.K CHOCOLATE SAUCE Tablespoons 8 cal 6 g g g 6 mg mg 9 mg WATER,WARM COCOA WATER,COLD BUTTER EXTRACT,VANILLA -/ oz -/8 lbs lbs 9-/8 oz 0 oz / oz Reconstitute milk. Set aside for use in Step. Mix sugar and cocoa with water to form a paste. Bring to a boil, stirring constantly; cool slightly. Add milk stirring constantly. Bring to a boil; cook minutes. Remove from heat immediately. Add butter or margarine and vanilla; stir. Serve warm or at room temperature. -/ cup qts cup qts -/ cup cup cup -/ cup tbsp In Step, for 00 portions, pound unsweetened, cooking chocolate may be used for cocoa. In Step, reduce butter or margarine to / cup. Add chocolate with butter or margarine.

8 DESSERTS (SAUCES AND TOPPINGS) No.K CHOCOLATE COCONUT SAUCE Tablespoons 09 cal 8 g g g 6 mg 5 mg 0 mg WATER,WARM COCOA WATER,COLD BUTTER EXTRACT,VANILLA COCONUT,PREPARED,SWEETENED FLAKES 5 -/ oz -/8 lbs lbs 9-/8 oz 0 oz / oz -/8 lbs Reconstitute milk. Set aside for use in Step. Mix sugar and cocoa with water to form a paste. Bring to a boil, stirring constantly; cool slightly. Add milk stirring constantly. Bring to a boil; cook minutes. Remove from heat immediately. Add butter or margarine and vanilla; stir. Just before serving, add sweetened, flaked coconut to sauce and mix well. -/ cup qts cup qts -/ cup cup cup -/ cup tbsp qts -/ cup In Step, for 00 portions, pound unsweetened, cooking chocolate may be used for cocoa. In Step, reduce butter or margarine to / cup. Add chocolate with butter or margarine.

9 DESSERTS (SAUCES AND TOPPINGS) No.K CHOCOLATE MARSHMALLOW SAUCE Tablespoons 97 cal 9 g g g 6 mg mg 9 mg WATER,WARM COCOA WATER,COLD BUTTER EXTRACT,VANILLA MARSHMALLOWS,MINIATURE 5 -/ oz -/8 lbs lbs 9-/8 oz 0 oz / oz Reconstitute milk. Set aside for use in Step. Mix sugar and cocoa with water to form a paste. Bring to a boil, stirring constantly; cool slightly. Add milk stirring constantly. Bring to a boil; cook minutes. Remove from heat immediately. Add butter or margarine and vanilla; stir. Just before serving, add miniature marshmallows to sauce and mix well. -/ cup qts cup qts -/ cup cup cup -/ cup tbsp qts cup In Step, for 00 portions, pound unsweetened, cooking chocolate may be used for cocoa. In Step, reduce butter or margarine to / cup. Add chocolate with butter or margarine.

10 DESSERTS (SAUCES AND TOPPINGS) No.K CHOCOLATE NUT SAUCE Tablespoons 09 cal 6 g g 5 g 6 mg mg mg WATER,WARM COCOA WATER,COLD BUTTER EXTRACT,VANILLA NUTS,UNSALTED,CHOPPED,COARSELY 5 -/ oz -/8 lbs lbs 9-/8 oz 0 oz / oz Reconstitute milk. Set aside for use in Step. Mix sugar and cocoa with water to form a paste. Bring to a boil, stirring constantly; cool slightly. Add milk stirring constantly. Bring to a boil; cook minutes. Remove from heat immediately. Add butter or margarine and vanilla; stir. Just before serving, add chopped unsalted nuts to sauce and mix well. -/ cup qts cup qts -/ cup cup cup -/ cup tbsp -/8 cup In Step, for 00 portions, pound unsweetened, cooking chocolate may be used for cocoa. In Step, reduce butter or margarine to / cup. Add chocolate with butter or margarine.

11 DESSERTS (SAUCES AND TOPPINGS) No.K CHOCOLATE MINT SAUCE Tablespoons 8 cal 6 g g g 6 mg mg 9 mg WATER,WARM COCOA WATER,COLD BUTTER FLAVORING,PEPPERMINT -/ oz -/8 lbs lbs 9-/8 oz 0 oz / oz Reconstitute milk. Set aside for use in Step. Mix sugar and cocoa with water to form a paste. Bring to a boil, stirring constantly; cool slightly. Add milk stirring constantly. Bring to a boil; cook minutes. Remove from heat immediately. Add butter or margarine and peppermint flavoring; stir. Serve warm or at room temperature. -/ cup qts cup qts -/ cup cup cup -/ cup tbsp In Step, for 00 portions, pound unsweetened, cooking chocolate may be used for cocoa. In Step, reduce butter or margarine to / cup. Add chocolate with butter or margarine.

12 DESSERTS (SAUCES AND TOPPINGS) No.K CHERRY JUBILEE SAUCE / Cup 86 cal g 0 mg 5 mg 6 mg CHERRIES,CANNED,DARK,SWEET,PITTED,INCL LIQUIDS CORNSTARCH SALT FLAVORING,BRANDY 5 6 -/8 lbs -/8 oz / oz -/ lbs -/8 oz gal qts / cup /8 tsp qts tbsp Drain cherries; set aside for use in Step 5. Take cherry juice and add water to equal gallon per 00 portions. Combine cornstarch, salt, and sugar. Add liquid; mix well. Cook over medium heat until mixture comes to a boil. Reduce heat; continue cooking slowly, stirring occasionally until sauce is thick and clear. Remove from heat; add brandy flavoring and cherries. Serve warm or cold.

13 DESSERTS (SAUCES AND TOPPINGS) No.K STRAWBERRY GLAZE TOPPING -/ Tablespoons 6 cal 9 g 0 mg mg 7 mg STRAWBERRIES,FROZEN,THAWED CORNSTARCH RESERVED LIQUID 9 lbs 7-/ oz -/ oz -/ lbs gal -5/8 cup -/ cup qts cup Drain strawberries. Set juice aside for use in Step ; berries for use in Step. Combine cornstarch, sugar and strawberry juice. Bring to a boil. Cook at medium heat, stirring constantly until thick and clear. Remove from heat. Fold strawberries per 00 portions into thickened mixture. Chill topping.

B. APPETIZERS No. 0 INDEX. Card No. Cranberry and Orange Juice Cocktail Cranberry and Apple Juice Cocktail Chinese Egg Rolls (Fried)

B. APPETIZERS No. 0 INDEX. Card No. Cranberry and Orange Juice Cocktail Cranberry and Apple Juice Cocktail Chinese Egg Rolls (Fried) INDEX B. APPETIZERS No. 0 Card No. B 001 00 B 001 01 B 002 00 B 002 01 B 002 02 B 002 03 B 003 00 B 003 01 B 003 02 B 004 00 B 004 01 B 005 00 Cranberry and Orange Juice Cocktail Cranberry and Apple Juice