| 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 |
ts |
IMITATION LEMON FLAVOR |
INSTRUCTIONS
6 7/16 lb -
1. DRAIN CHEERIES; RESERVE JUICE FOR USE IN STEP 3; CHERRIES FOR USE IN
STEP
4.
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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