Cherry Sauce (for Meat)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | qt | WATER |
| 1 1/2 | qt | BEEF TRIMMINGS |
| 1/4 | c | BUTTER PRINT SURE |
| 3 | lb | LEMON FRESH |
| 1 | c | STARCH EDIBLE CORN |
| 1 1/2 | qt | SUGAR, GRANULATED 10 LB |
| 1 | t | IMITATION LEMON FLAVOR |
INSTRUCTIONS
6 7/16 lb 4 DRAIN CHEERIES; RESERVE JUICE FOR USE IN STEP 3; CHERRIES FOR USE IN STEP 2. COMBINE CORNSTARCH AND SUGAR; ADD WATER; STIR UNTIL SMOOTH. 3. ADD WATER TO RESERVE JUICE TO MAKE 1 1/2 QT. BRING TO BOIL; ADD CORNSTARCH-SUGAR MIXTURE; STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL THICK AND CLEAR. REMOVE FROM HEAT. 4. ADD CHEERIES; BUTTER OR MARGARINE, FOOD COLORING AND LEMON JUICE;MIX WELL. 5. SERVE HOT OR COLD. NOTE: IN STEP 4, 12 OZ LEMON A.P. (3 LEMONS) WILL YIELD 1/2 CUP JUICE. Recipe Number: O00300 SERVING SIZE: 3 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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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 14.4mg
Carbohydrates: 12.9g
Fiber: <1g
Sugar: 12.3g
Protein: <1g