| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 |
c |
JUICE; CHERRY RESERVED |
| 5 |
oz |
STARCH EDIBLE CORN |
| 3 |
lb |
SUGAR; GRANULATED 10 LB |
| 6 7/16 |
lb |
PIE FIL CHERRY #10 |
| 1 |
ts |
IMITATION LEMON FLAVOR |
|
2 |
AND 3. |
INSTRUCTIONS
1. DRAIN CHERRIES. DISSOLVE CORNSTARCH IN JUICE. SET ASIDE FOR USED IN
STEP 3.
2. MASH CHERRIES; COMBINE WITH SUGAR AND FOOD COLORING. BRING TO A FULL
BOIL; COOK 10 MINUTES, STIRRING CONSTANTLY TO PREVENT BURNING.
3. ADD JUICE AND CORNSTARCH MIXTURE TO CHERRIES WHILE STIRRING. COOK
UNTIL THICKENED, STIRRING CONSTANTLY. REMOVE FROM HEAT; COOL BEFORE USING.
NOTE: 1. IN STEP 1, DRAIN CHERRIES; RESERVE JUICE AND CHERRIES. DELETE
CORNSTARCH. COMBINE SUGAR AND 6 OZ (5/8 CUP) PREGELATINIZED STARCH IN MIXER
BOWL. MIX AT LOW SPEED, UNTIL WELL BLENDED. ADD 3 CUPS CHERRY JUICE
GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL;
BEAT AT LOW SPEED UNTIL SMOOTH. FOLD IN MASHED CHERRIES. OMIT STEPS
NOTE: 2. THIS FILLING MAY BE USED IN A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE NO. D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP.
Recipe Number: D04102
SERVING SIZE: 2 TABLESPO
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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