Name: Cherry Crisp (Pie Filling
Ingredients: 1 1/2 lb BUTTER PRINT SURE; 1 lb CEREAL ROLLED OAT; 1 1/4 lb FLOUR GEN PURPOSE 10LB; 2 1/2 lb SUGAR; BROWN, 2 LB; 24 1/2 lb PIE FIL CHERRY #10; 1 1/2 ts BAKING POWDER; 1 1/2 ts BAKING SODA; 1 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

1 1/2	lb	BUTTER PRINT SURE
1	lb	CEREAL ROLLED OAT
1 1/4	lb	FLOUR GEN PURPOSE 10LB
2 1/2	lb	SUGAR; BROWN, 2 LB
24 1/2	lb	PIE FIL CHERRY #10
1 1/2	ts	BAKING POWDER
1 1/2	ts	BAKING SODA
1	tb	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                  TEMPERATURE:  375 F. OVEN
  :
1.  USE CANNED PREPARED CHERRY PIE FILLING.
2.  POR 12 LB 4 OZ (5 1/2 QT) INTO EACH GREASED PAN.
3.  COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS,
BROWN SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED.
4.  SPRINKLE 2 1/2 QT MIXTURE OVER FRUIT IN EACH PAN.
5.  BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED.
6.  CUT 6 BY 9.  SERVE WITH SERVING SPOON OR SPATULA.
Recipe Number: J00801
SERVING SIZE: 1 SPOONFUL
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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