| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | tb | LEMON RIND |
| 2 | lb | BUTTER PRINT SURE |
| 20 1/4 | lb | APPLE SLICED #10 |
| 1/2 | c | LEMON FRESH |
| 4 | oz | STARCH EDIBLE CORN |
| 1 1/4 | lb | CEREAL ROLLED OAT |
| 1 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 2 13/16 | lb | SUGAR; BROWN, 2 LB |
| 1 1/2 | ts | BAKING POWDER |
| 3 | tb | CINNAMON GROUND 1 LB CN |
| 1 1/2 | ts | BAKING SODA |
| 1 1/2 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. ARRANGE 4 1/2 QTS APPLES IN EACH GREASED PAN. 2. SPRINKLE LEMON JUICE AND LEMON RIND OVER APPLES. 3. COMBINE SUGAR, STARCH, CINNAMON, AND SALT; SPRINKLE 3 1/2 CUPS MIXTURE OVER APPLES IN EACH PAN. STIR LIGHTLY. 4. COMBINE BROWN SUGAR, FLOUR, BAKING POWDER; BAKING SODA, SALT AND BUTTER OR MARGARINE. BLEND TO FORM A CRUMBLY MIXTURE. SPRINKLE ABOUT 2 1/2 QT MIXTURE EVENLY OVER APPLES IN EACH PAN. 5. BAKE 40 MINUTES OR UNTIL TOP LIGHTLY BROWNED. 6. CUT 6 X 9. SERVE WITH SERVING SPOON OR SPATULA. NOTE: 1. IN STEP 2, 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP JUICE. NOTE: 2. IN STEP 3, 4 OZ (7/8 CUP) CORNSTARCH MAY BE USED FOR PREGELATINIZED STARCH. NOTE: 3. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 DEGREES F. 30 MINUTES OR UNTIL BUBBLING AND LIGHTLY BROWNED ON LOW FAN, OPEN VENT. Recipe Number: J00100 SERVING SIZE: 1 SQUARE 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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