| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 100 | Servings | ||
INGREDIENTS
| 7 | qt | WATER; COLD |
| 2 13/16 | c | WATER; COLD |
| 1 9/16 | lb | MILK; DRY NON-FAT L HEAT |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/2 | lb | NUTS MIX SHELL #10 |
| 5 | lb | DSRT PWD CHOCOLATE |
| 3 9/16 | lb | SHORTENING; 3LB |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9" PIE PAN : 1. SEE RECIPE NOS. 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; WHIP AT MEDIUM SPEED 2 MINUTES. BEFORE POURING MIXTURE INTO PIE SHELLS, COMBINE PUDDING MIXTURE WITH 1 LB 8 OZ (1 1/2 QT) CHOPPED, UNSALTED NUTS TO FILLING; MIX WELL. 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: I02803 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.
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