| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 5 1/2 | qt | WATER; COLD |
| 1 1/4 | lb | MILK; DRY NON-FAT L HEAT |
| 8 | lb | CAKE MIX CHEESE 4LB |
| 13 | PIE SHELL; UNBAKED #211 | |
| 2 | MINUTES. |
INSTRUCTIONS
1. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT LOW SPEED 2. USE THIRTEEN 9-INCH PREFORMED GRAHAM CRACKER PIE SHELLS. POUR 3 CUPS CHEESE CAKE FILLING INTO EACH SHELL. 3. CHILL. CUT 8 WEDGES PER PIE. Recipe Number: G03502 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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