| 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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