Cherry Crunch (cherry Pie

Can it be, that the chief object of existence is to sing, and play, and dress and dance? Do not these things, when we reflect upon them, look more like the pursuits of butterflies and grasshoppers, and canary birds – than of rational creatures? Is it not melancholy to see beings with never-dying souls, sinking to the amusements of children; and employing time as if it were given them for nothing but mirth; and using the world as if it were created by God only to be a sort of playground for its inhabitants?

John Angell James

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  SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN.
SPRINKLE  LEMON JUICE ON TOP OF MIXTURE IN EACH PAN. COMBINE CAKE MIX
AND  COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY. SPRINKLE
ABOUT 2  3/4 QT MIXTURE OVER EACH PAN. BAKE 50 MINUTES OR UNTIL LIGHTLY
BROWNED. 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.

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