Instructions: PAN: 18 BY 26-INCH SHEET PAN

1. PEEL AND SLICE BANANAS LENGTHWISE INTO QUARTERS; PLACE ON PAN.

2. POUR JUICE OVER BANANAS; COVER WITH WAXED PAPER; REFRIGERATE UNTIL READY TO SERVE.

3. MAKE UP BANANA SPLITS TO ORDER. PLACE 1/2 CUP (1 NO. 8 SCOOP) ICE CREAM IN SOUP BOWL. DRAIN 2 BANANA QUARTERS; PLACE 1 ON EACH SIDE OF ICE CREAM. LADLE 2 TBSP (1-NO. AA LADLE) SAUCE OVER ICE CREAM. TOP WITH 1 TBSP WHIPPED TOPPING, 1 TSP CHOPPED NUTS AND 1/2 MARASCHINO CHERRY. :
NOTE: 1. IN STEP 2, 4 LB (8 ORANGES) FRESH ORANGES A.P. WILL YIELD 2 CUPS JUICE.

NOTE: 2. IN STEP 2, 1/2 CUP FROZEN ORANGE JUICE CONCENTRATE COMBINED WITH WATER OR 1/2-NO. 3 CYL CN CANNED ORANGE JUICE OR 1/2-NO. 3 CYL AND CANNED PINEAPPLE JUICE MAY BE USED.

NOTE: 3. IF DESIRED, IN STEP 3, BANANAS MAY BE PEELED AND SLICED TO ORDER. OMIT STEP 2.

NOTE:

4. IN STEP 3, CARAMEL SAUCE, (RECIPE NO. K-3); CHOCOLATE SAUCE, (RECIPE NO. K-5) OR CHOCOLATE SYRUP OR TOPPING, ICE CREAM, BUTTER SCOTCH, FUDGE, MARSHMALLOW, PINEAPPLE, OR STRAWBERRY MAY BE USED.

NOTE:

5. IN STEP 3, WHIPPED TOPPING (RECIPE NO. K-2) MAY BE USED.

PREPARE
1/4 RECIPE.

SERVING SIZE: 1 BANANA S

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