| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 3 | ga | WATER |
| 10 | lb | MILK SHAKE MIX 1/2 GAL |
INSTRUCTIONS
1. STIR DEHYDRATED MIX INTO WATER. MIX THOROUGHLY WITH WIRE WHIP OR MIXER. COVER CONTAINER. 2. CHILL 4 TO 24 HOURS IN REFRIGERATOR TO 35 F. TO 40 F. 3. STIR UNTIL SMOOTH. POUR SUFFICIENT AMOUNT OF MIX INTO TOP HOPPER (ACCORDING TO MANUFACTURER'S DIRECTIONS); FREEZE TO A TEMPERATURE OF 27 F. TO 30 F. Recipe Number: J02402 SERVING SIZE: 1 CUP (8 O 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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