| 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 |
lb |
PIE FIL CHERRY #10 |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. COMBINE BUTTER OR MARGARINE, CURMBS, AND SUGAR IN MIXER BOWL. BLEND
THOROUGHLY.
2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS
FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET
ASIDE FOR USE IN STEP 4.
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.
Recipe Number: G03509
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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