| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | c | WATER |
| 2 | T | ORANGE RIND |
| 1 1/3 | T | LEMON RIND |
| 2 | lb | BUTTER PRINT SURE |
| 24 | EGGS SHELL | |
| 1 1/2 | qt | SOUR CREAM 12 OZ |
| 6 | T | MILK, DRY NON-FAT L HEAT |
| 1/4 | c | ORANGES FRESH |
| 1/4 | c | LEMON FRESH |
| 3 | lb | COOKIE SUGAR 10 OZ #10 |
| 1 | c | FLOUR GEN PURPOSE 10LB |
| 3 | lb | SUGAR, GRANULATED 10 LB |
| 3/4 | lb | SUGAR, GRANULATED 10 LB |
| 2 | T | IMITATION VANILLA |
| 1 | t | SALT TABLE 5LB |
INSTRUCTIONS
10 lb PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL, BLEND THOROUGHLY. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES. COOL; SET ASIDE FOR USE IN STEP 8. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNTIL WELL BLENDED. SPREAD 4 1/4 QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. 10 USE SOUR CREAM; SPREAD A THIN LAYER (3 CUPS) OVER EACH BAKED CHEESE CAKE, GRANULATED SUGAR MAY BE ADDED TO SOUR CREAM. BAKE 5 MINUTES IN A 400 F OVEN. REFRIGERATE UNTIL READY TO SERVE. CUT 6 BY 9. FOR CHEESECAKE PIE, SPREAD ABOUT 3/4 CUP MIXTURE OVER EACH PIE. NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN. NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE AND 1 1/3 TBSP RIND. NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE AND 2 TBSP RIND. NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH. Recipe Number: G03506 SERVING SIZE: 1 PIECE 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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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 7.2mg
Sodium: 34.6mg
Potassium: 22.4mg
Carbohydrates: 17.5g
Fiber: <1g
Sugar: 17.5g
Protein: <1g