| 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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