| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 7 | qt | WATER; COLD |
| 2 3/4 | c | WATER; COLD |
| 1 9/16 | lb | MILK; DRY NON-FAT L HEAT |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 5 | lb | DSRT PWD CHOCOLATE |
| 3 9/16 | lb | SHORTENING; 3LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9" PIE PAN : 1. SEE RECIPE NO. I-G-1 AND I-1. 2. COMBINE 1 LB 9 OZ (5 2/3 CUPS) NONFAT DRY MILK AND 7 1/3 QT COLD WATER (50F) IN MIXER BOWL. ADD 5 LB (1-NO. 10 CN) DESSERT POWDER PUDDING, INSTANT, CHOCOLATE TO MILK AND WATER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; SHIP AT MEDIUM SPEED 2 MINUTES. 3. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL. 4. REFRIGERATE UNTIL READY TO SERVE. 5. CUT 8 WEDGES PER PIE. Recipe Number: I02801 SERVING SIZE: 1/8 PIE From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”