| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | 100 | Servings | ||
INGREDIENTS
| 13 1/2 | lb | FRUIT COCKTAIL #10 |
| 10 | lb | CAKE MIX YELLOW #10 |
| 1 | lb | NUTS MIX SHELL #10 |
| 2 | lb | SUGAR; BROWN, 2 LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 5. 2. FOLD IN DRAINED FRUIT. PREPARE CAKE MIX ACCORDING TO INSTRUCTION ON CONTAINER. 3. POUR 2 3/4 QT (5 LB) BATTER IN EACH GREASED PAN. 4. BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 1/4 CUPS OVER EACH PAN. 5. BAKE FOR 50 MINUTES. 6. WHEN COOL. CUT 5 BY 5. Recipe Number: J02001 SERVING SIZE: 1 PIECE 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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