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Chocolate Cream Pudding

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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

10 2/3 qt WATER; COLD
2 3/8 lb MILK; DRY NON-FAT L HEAT
6 5/8 lb DSRT PWD CHOCOLATE
2 MINUTES OR UNTIL SMOOTH.

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
1.  RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.
2.  ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR
UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED
3.  POUR ABOUT 1 GAL PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING
WITH WAXED PAPER.
4.  REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
Recipe Number: J02105
SERVING SIZE: 1/2 CUP
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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