| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 100 | Servings | ||
INGREDIENTS
| 6 | qt | WATER; WARM |
| 2 13/16 | c | WATER; COLD |
| 1 1/2 | qt | WATER; COLD |
| 15 | oz | BUTTER PRINT SURE |
| 23 | EGGS SHELL | |
| 1 3/16 | lb | MILK; DRY NON-FAT L HEAT |
| 15 | oz | STARCH EDIBLE CORN |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 1 7/16 | lb | COCONUT SWEETNED PRE |
| 12 | oz | COCONUT SWEETNED PRE |
| 1 13/16 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/2 | lb | SUGAR; GRANULATED 10 LB |
| 3 9/16 | lb | SHORTENING; 3LB |
| 15 | tb | IMITATION VANILLA |
| 3 | oz | SALT TABLE 5LB |
| 1 1/4 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. SEE RECIPE NOS. I-G-1 AND I-1. 2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 3. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED. 4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES LONGER. REMOVE FROM HEAT. 5. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY. ADD 1 LB 7 OZ (6 3/4 CUPS) PREPARED, SWEETENED COCONUT FLAKES TO COOLED FILLING. 6. POUR ABOUT 3 1/4 CUPS FILLING INTO EACH BAKED PIE SHELL. USE 12 OZ (3 3/4 CUPS) PREPARED, SWEETENED COCONUT FLAKES; SPRINKLE 1/3 CUP OVER EACH FILLED PIE. 7. REFRIGERATE UNTIL READY TO SERVE. 8. CUT 8 WEDGES PER PIE. NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: I00602 SERVING SIZE: 1/8 PIE 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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