| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | lb | BUTTER PRINT SURE |
| 1 | lb | CEREAL ROLLED OAT |
| 1 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 6 | oz | FLOUR GEN PURPOSE 10LB |
| 2 | lb | SUGAR; GRANULATED 10 LB |
| 2 1/2 | lb | SUGAR; BROWN, 2 LB |
| 1 1/2 | ts | BAKING POWDER |
| 2 | ts | NUTMEG GROUND |
| 1 | tb | CINNAMON GROUND 1 LB CN |
| 1 1/2 | ts | BAKING SODA |
| 1 | tb | SALT TABLE 5LB |
| 1 | ts | SALT TABLE 5LB |
INSTRUCTIONS
19 1/3 lb - PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : 1. USE CANNED RED TART (SOUR) PITTED CHERRIES. 2. ARRANGE ABOUT 3 QT CHERRIES IN EACH GREASED PAN. POUR 3 CUPS JUICE OVER CHERRIES IN EACH PAN. 3. COMBINE SUGAR, FLOUR, SALT, CINNAMON, AND NUTMEG; SPRINKLE ABOUT 1 7/8 CUPS EVENLY OVER CHERRIES IN EACH PAN. STIR LIGHTLY TO MOISTEN FLOUR MIXTURE. 4. COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS, BROWN SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED. 5. SPRINKLE 2 1/2 QT MIXTURE OVER FRUIT IN EACH PAN. 6. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED. 7. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA. Recipe Number: J00802 SERVING SIZE: 1 SPOONFUL 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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