| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | qt | JUICE RESERVED |
| 1 | lb | BUTTER PRINT SURE |
| 6 | T | LEMON FRESH |
| 6 | oz | STARCH EDIBLE CORN |
| 5 | lb | CAKE MIX YELLOW #10 |
| 1 | lb | COCONUT SWEETNED PRE |
| 3/4 | c | SUGAR, GRANULATED 10 LB |
| 3 1/8 | lb | SUGAR, GRANULATED 10 LB |
| 1/2 | t | SALT TABLE 5LB |
| 3 1/2 | qt | FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON, FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON |
INSTRUCTIONS
12 7/8 lb PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT LOW SPEED. DRAIN CANNED, RED TART(SOUR) PITTED CHERRIES. USE JUICE FOR WATER; ADD SUGAR TO JUICE. ADD WATER TO SUGAR MIXTURE; BEAT AT LOW SPEED. SCRAPE BOWL, BEAT UNTIL SMOOTH. FOLD IN CHERRIES. SPREAD ABOUT 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 STP 4, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE. NOTE: 2. IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED. NOTE: 3. IN STEP 5, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT. Recipe Number: J02704 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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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11.9mg
Potassium: 16.3mg
Carbohydrates: 16.7g
Fiber: <1g
Sugar: 16g
Protein: <1g