| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 100 | Servings | ||
INGREDIENTS
| 7 | qt | WATER; COLD |
| 2 13/16 | c | WATER; COLD |
| 1 1/2 | lb | MILK; DRY NON-FAT L HEAT |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 12 | oz | COCONUT SWEETNED PRE |
| 1 1/2 | lb | COCONUT SWEETNED PRE |
| 5 1/2 | lb | DSRT PWD VANILLA |
| 3 9/16 | lb | SHORTENING; 3LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9" PIE PAN 1. SEE RECIPE NOS. I-G-1 AND I-1. 2. COMBINE MILK AND WATER IN MIXER BOWL. 3. ADD DESSERT POWDER TO MILK AND WATER. USING WHIP, BEAT AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES. 4. ADD 1 LB 8 OZ (6 3/4 CUPS) PREPARED SWEETENED COCONUT FLAKES TO FILLING. POUR ABOUT 3 1/4 CUPS FILLING INTO EACH BAKES PIE SHELL. USE 12 OZ ( 3 3/4 CUPS) PREPARED, SWEETENED COCONUT FLAKES, SPRINKLE ABOUT 1/3 CUP OVER EACH FILLED PIE. 5. REFRIGERATE UNTIL READY TO SERVE. 6. CUT 8 WEDGES PER PIE. Recipe Number: I00702 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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