12 7/8 lb -
PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT
LOW SPEED.
2. 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.
3. FOLD IN CHERRIES.
4. SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE
LEMON
JUICE ON TOP OF MIXTURE IN EACH PAN.
5. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL
CRUMBLY.
6. SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN.
7. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.
8. 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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