INGREDIENTS

INSTRUCTIONS

9 lb -
PAN:  18 BY 26 SHEET PAN                TEMPERATURE:  375 F. OVEN
1.  MIX STARCH, SUGAR, CINNAMON, NUTMEG, AND SALT TOGETHER IN MIXER
BOWL.  BLEND WELL.
2.  ADD WATER AND BUTTER OR MARGARINE.  MIX WELL.
3.  ADD APPLESAUCE, RAISINS, AND LEMON JUICE.  BLEND THOROUGHLY.
SET ASIDE FOR USE IN STEP 6.
4.  COMBINE OATMEAL COOKIE MIX WITH 1 LB (2 CUPS) SOFTENED BUTTER
OR MARGARINE.
5.  PLACE 2 1/4 QT CRUMB MIXTURE IN EACH GREASED PAN; SPREAD EVENLY
OVER BOTTOM OF PAN.
6.  SPREAD AN EQUAL QUANTITY OF APPLESAUCE MIXTURE IN EACH PAN.
7.  SPRINKLE REMAINING CRUMB MIXTURE (ABOUT 3 QT) OVER APPLESAUCE
MIXTURE IN EACH PAN.
8.  BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED.
9.  CUT 6 BY 9.  SERVE WITH SERVING SPOON OR SPATULA.
NOTE:  1.  5 OZ (1 CUP) CORNSTARCH MAY BE SUBSTITUTED FOR PREGELATINIZED
STARCH. OMIT STEPS 1 AND 2.  COMBINE CORNSTARCH WITH 2 LB (4 1/2 CUPS)
GRANULATED SUGAR AND 1 1/4 QT COOL WATER; STIR UNTIL SMOOTH.  HEAT TO
BOILING; REDUCE HEAT; COOK UNTIL THICK AND CLEAR.  REMOVE FROM HEAT.
ADD 4 OZ (1/2 CUP) BUTTER OF MARGARINE, 2 TBSP GROUND CINNAMON, 1 TBSP
GROUND NUTMEG, AND 2 1/4 TSP SALT.  MIX WELL.  FOLLOW STEPS 3 THROUGH 9.
NOTE:  2.  IN STEP 3, 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 1/4
CUP JUICE.
NOTE:  3.  IN STEP 3, 1 1/2-NO. 2 1/2 CN CANNED INSTANT APPLESAUCE MAY
BE USED.  REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
Recipe Number: J00201
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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