| 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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