| 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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