| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 1 | lb | BUTTER PRINT SURE |
| 5 | lb | CAKE MIX YELLOW #10 |
| 1 | lb | COCONUT SWEETNED PRE |
| 14 | lb | PIE FIL BLUEBERRY #10 |
INSTRUCTIONS
PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN. 2. COMBINE CAKE MIX AN COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY. 3. SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN. 4. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED. 5. CUT 6 BY 9. NOTE: 1. IN STEP 1, USE 14 LB (2-NO. 10 CN) CANNED PREPARED BLUEBERRY PIE FILLING OR PREPARE 1/2 RECIPE BLUEBERRY PIE (I01401, I01501, I01600, AND I01700). NOTE: 2. IN STEP 1, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE. NOTE: 3. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED. NOTE: 4. IN STEP 2, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT. Recipe Number: J02702 SERVING SIZE: 1 PIECE 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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