The USMC sent me home tody with five very large cans of fruit, 16lbs.
10oz. each, three sliced peach, one fruit cocktail and two
applesauce. The Food Services warehouse folks used to have a give-to
source in Northern CA that were happy to drive down here (400-500
miles?) for the giving of use unplanned for by the weeks away use-by
dates of canned goods, but those folks are no longer able to drive
down for pick-ups. Based on the fact that I bring in home cooking for
several people each week (somewhat because our building is well away
from any dining hall or drive-through for lunches), I was their
surprise pick for coming up with something to make with these.

The peaches certainly will make great cobblers. Perhaps the mixed
fruits could also? Because the canned goods are already cooked a bit,
rather than fresh picked, I am sure to thicken cobblers with cornstarch
(?). But what can I make with the two 16lbs.10oz.cans of applesauce?
Please, can any of you that have cooked for large groups help with
ideas and recipes? Or perhaps send me to a 'net source for makings?

Thanks so, Picky

PickyJaz wrote:
> The USMC sent me home tody with five very large cans of fruit, 16lbs.
> 10oz. each, three sliced peach, one fruit cocktail and two
> applesauce.
>
snip...
> The peaches certainly will make great cobblers. Perhaps the mixed
> fruits could also? Because the canned goods are already cooked a bit,
> rather than fresh picked, I am sure to thicken cobblers with cornstarch
> (?). But what can I make with the two 16lbs.10oz.cans of applesauce?
> Please, can any of you that have cooked for large groups help with
> ideas and recipes? Or perhaps send me to a 'net source for makings?
>
> Thanks so, Picky
>

You can freeze a can of fruit cocktail, then put it through a food
processor or a blender. I added maraschino cherries along with the
juice (not frozen). It was a beautiful color and it tasted like a
sorbet. You can add sweetener if needed, and of course this has to
remain frozen until use. I placed a scoop on a plate, that had been
drizzled with raspberry coulis. Hmmm, I am wondering how you can do
this with a can that big.


Becca

On Jul 7, 5:03*pm, Becca > wrote:
> PickyJaz wrote:
> You can freeze a can of fruit cocktail, then put it through a food
> processor or a blender. *I added maraschino cherries along with the
> juice (not frozen). *It was a beautiful color and it tasted like a
> sorbet. You can add sweetener if needed, and of course this has to
> remain frozen until use. *I placed a scoop on a plate, that had been
> drizzled with raspberry coulis. *Hmmm, *I am wondering how you can do
> this with a can that big.
Thank you, Becca, I may try that one day. But certainly not with this
large amount of fruits.

Since posting my daughter and I spoke. She has a large fruits eating
family in home, as well as daughter families about that are often
there for BBQs. She is happy to "help out" by claiming all I cannot
immediately use....Picky

PickyJaz wrote:
> The USMC sent me home tody with five very large cans of fruit, 16lbs.
> 10oz. each, three sliced peach, one fruit cocktail and two
> applesauce. The Food Services warehouse folks used to have a give-to
> source in Northern CA that were happy to drive down here (400-500
> miles?) for the giving of use unplanned for by the weeks away use-by
> dates of canned goods, but those folks are no longer able to drive
> down for pick-ups. Based on the fact that I bring in home cooking for
> several people each week (somewhat because our building is well away
> from any dining hall or drive-through for lunches), I was their
> surprise pick for coming up with something to make with these.
>
> The peaches certainly will make great cobblers. Perhaps the mixed
> fruits could also? Because the canned goods are already cooked a bit,
> rather than fresh picked, I am sure to thicken cobblers with cornstarch
> (?). But what can I make with the two 16lbs.10oz.cans of applesauce?
> Please, can any of you that have cooked for large groups help with
> ideas and recipes? Or perhaps send me to a 'net source for makings?
>
> Thanks so, Picky

There are multiple recipes for applesauce cakes, muffins, and other
baked goods on the internet. Additionally you can freeze applesauce in
muffin tins, stick in a stick, call them applesauce popsicles.

When I was a young sailor we would take those big cans of fruit cocktail
and just eat the stuff with spoons. Feeds a crowd those cans do. Chilled
is best.

On Jul 7, 7:49*pm, PickyJaz > wrote:

> The peaches certainly will make great cobblers. *Perhaps the mixed
> fruits could also? *Because the canned goods are already cooked a bit,
> rather than fresh picked, I am sure to thicken cobblers with cornstarch
> (?). *But what can I make with the two 16lbs.10oz.cans of applesauce?

Google for applesauce cake. Enough cake to use 16-odd pounds of
applesauce probably would be too much, though.

Do you have room in your freezer? Applesauce should freeze ok.
Portion it
up into maybe 1-lb packages.

Cindy Hamilton

PickyJaz wrote:
> The USMC sent me home tody with five very large cans of fruit, 16lbs.
> 10oz. each, three sliced peach, one fruit cocktail and two
> applesauce. The Food Services warehouse folks used to have a give-to
> source in Northern CA that were happy to drive down here (400-500
> miles?) for the giving of use unplanned for by the weeks away use-by
> dates of canned goods, but those folks are no longer able to drive
> down for pick-ups. Based on the fact that I bring in home cooking for
> several people each week (somewhat because our building is well away
> from any dining hall or drive-through for lunches), I was their
> surprise pick for coming up with something to make with these.
>
> The peaches certainly will make great cobblers. Perhaps the mixed
> fruits could also? Because the canned goods are already cooked a bit,
> rather than fresh picked, I am sure to thicken cobblers with cornstarch
> (?). But what can I make with the two 16lbs.10oz.cans of applesauce?
> Please, can any of you that have cooked for large groups help with
> ideas and recipes? Or perhaps send me to a 'net source for makings?
>
> Thanks so, Picky

There are any number of breads, pancakes, etc. that are made
with applesauce. I often make a really good whole wheat
applesauce bread. I love applesauce on potato pancakes.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?