| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 7 |
qt |
WATER; WARM |
| 2 3/8 |
c |
WATER; COLD |
| 2 3/4 |
c |
WATER; COLD |
| 13 |
oz |
BUTTER PRINT SURE |
| 15 |
|
EGGS SHELL |
| 1 1/2 |
lb |
MILK; DRY NON-FAT L HEAT |
| 1 1/8 |
lb |
STARCH EDIBLE CORN |
| 6 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 7/8 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 7/8 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 9/16 |
lb |
SHORTENING; 3LB |
| 2 |
tb |
IMITATION VANILLA |
| 3/4 |
oz |
SALT TABLE 5LB |
| 3 |
oz |
SALT TABLE 5LB |
| 9 1/4 |
oz |
COCOA NATURAL 1 LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN
:
1. SEE RECIPE NOS. IG001 AND I00100.
2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING.
DO NOT BOIL.
3. COMBINE CORNSTARCH, SUGAR, COCOA, WATER; STIR UNTIL SMOOTH. ADD
GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY,
UNTIL THICKENED.
4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE
INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY.
COOK 2 MINUTES LONGER. REMOVE FROM HEAT.
5. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED.
COOL SLIGHTLY.
6. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
7. REFRIGERATE UNTIL READY TO SERVE.
8. CUT 8 WEDGES PER PIE.
:
NOTE: 1. IN STEP 6, MERINGUE (RECIPE NO. I00500 OR I00600) MAY BE
SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION
TIME
DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40F. TO 140F.
Recipe Number: I02800
SERVING SIZE: 1/8 PIE
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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