| 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.
A Message from our Provider:
“The ultimate success story begins with finding God”