Cheese Cake Pie (cheese C
| 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 |
INSTRUCTIONS
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 MINUTES. USE THIRTEEN 9-INCH PREFORMED GRAHAM CRACKER PIE SHELLS. POUR 3 CUPS CHEESE CAKE FILLING INTO EACH SHELL. 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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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 10.5mg
Sodium: 137.9mg
Potassium: 76.6mg
Carbohydrates: 12.9g
Fiber: <1g
Protein: 2g