INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                  TEMPERATURE:  350 F. OVEN
1.  PLACE GINGERBREAD MIX IN MIXER BOWL. PREPARE ACCORDING TO INSTRUCTIONS
ON CONTAINER. SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES FOR
MORE DETAILED INSTRUCTIONS.
2.  ADD APPLES, NUTS, AND RAISINS TO MIXTURE. DO NOT OVERMIX. MIXTURE
WILL BE THICK.
3.  SPREAD ONE HALF OF MIXTURE INTO EACH GREASED AND FLOURED PAN.
4.  BAKE ABOUT 40 MINUTES OR UNTIL DONE.
5.  COOL; CUT 6 BY 9.
NOTE: 1.  IN STEP 5, 1 LB (1/2-NO.10 CN) CANNED DEHYDRATED APPLES MAY BE
SUBSTITUTED FOR CANNED,SLICED APPLES. COMBINE APPLES AND 3 1/2 QT WATER;
BRING TO A BOIL; SIMMER 10 MINUTES. COOL, DRAIN, AND CHOP.
2.  IN STEP 5, 7 LB 14 OQ A.P. FRESH APPLES MAY BE SUBSTITUTED FOR
CANNED, SLICED APPLES. WASH, CORE, PARE, AND CHOP APPLES.
3.  IN STEP 5, 6 LB 12 OZ (1-NO.10 CN) CANNED APPLESAUCE OR 1 LB 8 OZ
(1-NO.2 1/2 CN)CANNED,INSTANT APPLESAUCE RECONSTITUTED WITH 3 QT WATER MAY
BE SUBSTITUTED FOR CANNED APPLES.
Recipe Number: H00101
SERVING SIZE: 1 BROWNIE
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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