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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

5 1/2 c WATER
5 oz MILK, DRY NON-FAT L HEAT
5 lb FLOUR GEN PURPOSE 10LB
1 1/4 lb SHORTENING, 3LB
3 oz BAKING POWDER
2 oz SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  350 F. DEEP FAT  SIFT TOGETHER FLOUR, MILK, BAKING
POWDER, AND SALT INTO MIXER BOWL.  BLEND SHORTENING INTO DRY
INGREDIENTS AT LOW SPEED UNTIL MIXTURE  RESEMBLES COARSE CRUMBS. ADD
WATER; MIX AT LOW SPEED ONLY ENOUGH TO  FORM SOFT DOUGH. ON LIGHTLY
FLOURED BOARD, ROLL DOUGH INTO A  RECTANGULAR SHEET, ABOUT 1/8 INCH
THICK.  CUT INTO 6 CIRCLES. PLACE  1/4 CUP (2 OZ OR 1-NO. 16 SCOOP)
FILLING IN THE CENTER OF EACH  CIRCLE. WASH EDGES OF EACH CIRCLE WITH
WATER. FOLD OVER TO FORM A  HALF CIRCLE; SEAL EDGES WITH A FORK. FRY
PIES, A FEW AT A TIME, 2  MINUTES ON ONE SIDE; TURN AND FRY 2 MINUTES
ON OTHER SIDE OR UNTIL  GOLDEN BROWN.  DRAIN ON ABSORBENT PAPER.  NOTE:
1.  IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR  DOUGH MAY
BE WEIGHED IN 1 1/2 OZ PORTIONS AND ROLLED INTO 6 INCH  CIRCLES, 1/8
~INCH THICK.  NOTE:  2.  PIE CRUST MIX MAY BE USED.  OMIT STEPS 4, 5
AND 6.  USE 6  LB 14 OZ PIE CRUST MIX.  FOLLOW MANUFACTURER'S
DIRECTIONS FOR MIXING.  FOLLOW STEPS 7 THROUGH 9.  Recipe Number:
I03005  SERVING SIZE: 1 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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