| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
BUTTER PRINT SURE |
| 3 |
lb |
COOKIE SUGAR 10 OZ #10 |
| 1 1/8 |
lb |
SUGAR; GRANULATED 10 LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN
:
1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.
MIX AT LOW SPEED UNTIL WELL BLENDED.
2. PLACE ABOUT 1 3/4 CUPS CRUMB MIXTURE INTO EACH PIE PAN. PRESS
FIRMLY INTO AN EVEN LAYER AGAINST BOTTOM AND SIDES OF PAN.
3. CHILL AT LEAST 1 HOUR BEFORE FILLING IS ADDED.
:
NOTE: 1. GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.
NOTE: 2. FOR A FIRMER SHELL, OMIT STEP 3; BAKE AT 350 F. 7 TO 8
MINUTES.
NOTE: 3. IF CONVECTION OVEN IS USED, BAKE AT 325 F. 3 1/2 MINUTES
ON LOW FAN, OPEN VENT.
Recipe Number: I00200
SERVING SIZE:
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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