| 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
SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE
LEMON JUICE ON TOP OF MIXTURE IN EACH PAN. COMBINE CAKE MIX AN
COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY. SPRINKLE ABOUT 2
3/4 QT MIXTURE OVER EACH PAN. BAKE 50 MINUTES OR UNTIL LIGHTLY
BROWNED. 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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