| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 1 | lb | BUTTER PRINT SURE |
| 5 | lb | CAKE MIX YELLOW #10 |
| 1 | lb | COCONUT SWEETNED PRE |
| 14 | lb | PIE FIL CHERRY #10 |
INSTRUCTIONS
PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 35O F. OVEN 1. SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN. 2. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY. 3. SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN. 4. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED. 5. CUT 6 BY 9. NOTE: 1. IN STEP 1, USE 14 LB (2-NO. 10 CN) CANNED PREPARED CHERRY PIE FILLING. NOTE: 2. IN STP 1, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE. NOTE: 3. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED. NOTE: 4. IN STEP 2, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT. Recipe Number: J02703 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.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”