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Peach Crunch (peach Pie F

0
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CATEGORY CUISINE TAG YIELD
Grains 100 Servings

INGREDIENTS

1 lb BUTTER PRINT SURE
5 lb CAKE MIX YELLOW #10
1 lb COCONUT SWEETNED PRE
14 lb PIE FIL PEACHES #10

INSTRUCTIONS

PAN:  18 BY 26 INCH SHEET PAN                  TEMPERATURE:  350 F.
OVEN  SPREAD ABOUT 3 1/2 QT FILLING IN EACH GRERASED SHEET PAN SPRINKLE
LEMON JUICE ON TOP OF MIXTURE IN EACH PAN. COMBINE CAKE MIX AND
COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY. SPRINKLE ABOUT 2
3/4 MIXTURE OVER EACH PAN.. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.
CUT 6 BY 9.  NOTE:  1.  IN STEP 1, USE 14 LB (2-NO. 10 CN) CANNED
PREPARED PEACH  PIE FILLING OR 1/2 RECIPE PEACH PIE, (I03600, I03700,
I03800, AND  I03900).  NOTE:  2.  IN STEP 1, 8 OZ LEMONS A.P. (2
LEMONS) WILL YIELD 6 TBSP  JUICE.  NOTE:  3.  IN STEP 2, 5 LB WHITE
CAKE MIX MAY BE USED.  NOTE:  4.  IN STEP 2, 1 LB (2 CUPS) CHOPPED
UNSALTED NUTS MAY BE USED  FOR COCONUT.  Recipe Number: J02705  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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