| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 5 1/2 | qt | WATER; COLD |
| 2 | lb | BUTTER PRINT SURE |
| 1 1/4 | lb | MILK; DRY NON-FAT L HEAT |
| 8 | lb | CAKE MIX CHEESE 4LB |
| 3 | lb | COOKIE SUGAR 10 OZ #10 |
| 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 8 3/4 | cn | PIE FIL BLUEBERRY #10 |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY. 2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS RIMELY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8. 3. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX. BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 MINUTES. 4. POUR 1 1/4 GAL FILLING INTO EACH CRUST. 5. CHILL 1 HOUR OR UNTIL READY TO SERVE. 6. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. 7. CUT 6 BY 9. Recipe Number: G03508 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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