| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 1/2 | qt | WATER & RESERVED JUICE |
| 4 | oz | BUTTER PRINT SURE |
| 1 1/8 | c | STARCH EDIBLE CORN |
| 1 | lb | SUGAR; GRANULATED 10 LB |
| 1 | ts | IMITATION LEMON FLAVOR |
| 1 | ts | FLAVORING MAPLE |
| 1 | ts | SALT TABLE 5LB |
INSTRUCTIONS
6 7/16 lb - 1. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL; MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP. 2. DRAIN CHERRIES; RESERVED JUICE FOR USE IN STEP 3. CHOP CHERRIES; SET ASIDE FOR USE IN STEP 4. 3. ADD LIQUID GRADUALLY TO DRY MIXTURE WHILE MIXING AT LOW SPEED; SCRAPE DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH. 4. FOLD CHERRIES, BUTTER OR MARGARINE, ALMOND FLAVORING AND FOOD COLORING CAREFULLY INTO MIXTURE. NOTE: 1. IN STEP 1, 5 OZ (1 CUP) CORNSTARCH MAY BE USED FOR PREGELATINIZED STARCH. COMBINE SUGAR, CORNSTARCH AND SALT. SLOWLY BLEND RESERVED JUICE AND COLD WATER INTO CORNSTARCH MIXTURE; BRING TO A BOIL. COOK 5 MINUTES OR UNTIL THICK AND CLEAR; REMOVE FROM HEAT. FOLLOW STEP 4. NOTE: 2. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR PLAIN CAKE SQUARES. Recipe Number: K00400 SERVING SIZE: 2 1/2 TB ( From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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