| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 5 1/2 |
qt |
WATER; WARM |
| 1 1/2 |
ga |
WATER; COLD |
| 1 1/2 |
lb |
BUTTER PRINT SURE |
| 24 |
|
EGGS SHELL |
| 1 1/4 |
lb |
MILK; DRY NON-FAT L HEAT |
| 2 1/2 |
lb |
RAISINS #10 |
| 3 1/2 |
lb |
RICE 10LB |
| 2 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 |
tb |
IMITATION VANILLA |
| 3 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:
1. COMBINE RICE, WATER, AND SALT. BRING TO A BOIL, STIRRING OCCASIONALLY.
REDUCE HEAT, COVER TIGHTLY; SIMMER 15 TO 20 MINUTES OR UNTIL WATER IS
ABSORBED. SET ASIDE FOR USE IN STEP 3.
2. RECONSTITUTE MILK; ADD EGGS, BUTTER OR MARGARINE, SUGAR, AND VANILLA;
BLEND THOROUGHLY.
3. ADD RICE AND RAISINS; BLEND THOROUGHLY.
4. POUR ABOUT 1 GAL OF MIXTURE INTO EACH GREASED PAN.
5. BAKE 40 MINUTES. STIR AFTER 10 MINUTES TO DISTRIBUTE RAISINS.
6. COVER, REFRIGERATE UNTIL READY TO SERVE.
7. CUT 4 BY 6.
Recipe Number: J01500
SERVING SIZE: 2/3 CUP
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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