| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 5 1/2 | qt | WATER; COLD |
| 2 | lb | BUTTER PRINT SURE |
| 1 1/4 | lb | MILK; DRY NON-FAT L HEAT |
| 8 | lb | CAKE MIX CHEESE 4LB |
| 3 | lb | COOKIE SUGAR 10 OZ #10 |
| 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 8 3/4 | lb | PIE FIL PEACHES #10 |
INSTRUCTIONS
STEP 1. OMIT STEPS 1-9. PREPARE CHEESECAKE, VARIATION 1 (SEE RECIPE NO. G03501). USE 8 LB 12 OZ (1/4 - NO. 10 CAN) CANNED PREPARED PEACH PIE FILLING IN STEP 10, SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE, VARIATION 2, SPREAD ABOUT 1 1/4 CUP FILLING OVER EACH PIE. STEP 2. REFRIGERATE UNTIL READY TO SERVE. CUT 6 BY 9. Recipe Number: G03510 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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