| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | c | WATER; COLD |
| 1 1/3 | c | MILK; DRY NON-FAT L HEAT |
| 2 | cn | TOPPING DES & BAK |
| 1/4 | c | IMITATION VANILLA |
INSTRUCTIONS
DESSERT TOPPINGS AS CLOSE TO SERVING TIME AS POSSIBLE BY USING A PRECHILLED MIXING BOWL TO PREPARE WHIPPED TOPPING. BEGIN BY USING 1 #2 1/2 SIZE CANS AND FOLLOW DIRECTIONS ON CONTAINER. THIS ITEM MAY BE AFFIXED ON THE TOP OF PASTRIES JELLO OR OTHE PALATABLE FOOD PRODUCTS. REPLENISH AS NEEDED IN THE AMOUNT OF 1 CAN(S). TOTAL AMOUNT USED MUST BE POSTED TO THE KITCHEN REQUISITION AND RETURN WORKSHEET. NOTE: CONSISTENCY OF TOPPING MAY BE CONTROLLED BY RESERVING 2 CUPS OF THE COLD NFD MILK TO BE ADDED GRADUALLY TO MIXTURE UNTIL DESIRED CON- SISTENCY IS ATTAINED. HOLD FINISHED PRODUST UNDER REFRIGERATION. Recipe Number: S01900 SERVING SIZE: 4 TBSV 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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