| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
BUTTER PRINT SURE |
| 1 |
lb |
CEREAL ROLLED OAT |
| 1 1/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 1/2 |
lb |
SUGAR; BROWN, 2 LB |
| 24 1/2 |
lb |
PIE FIL BLUEBERRY #10 |
| 1 1/2 |
ts |
BAKING POWDER |
| 1 1/2 |
ts |
BAKING SODA |
| 1 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
:
1. USE BLUEBERRY PIE FILLING.
2. POUR 12 LB 4 OZ (ABOUT 5 1/2 QT) INTO EACH GREASED PAN.
3. COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS, BROWN
SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED.
4. SPRINKLE 2 1/2 QT MIXTURE OVER FRUIT IN EACH PAN.
5. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED.
6. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA.
Recipe Number: J00806
SERVING SIZE: 1 SPOONFUL
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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