| 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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