| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 12 |
|
PIE SHELL BAKED 5 OZ #212 |
| 3 |
qt |
SUGAR; POWDER 2 LB |
| 2 |
qt |
PEANUT BUTTER #2 1/2 |
| 2 |
cn |
TOPPING DES & BAK |
INSTRUCTIONS
1 1/2 qt -
4 1/2 pk -
1. CHILL MIXING BOWL AND WIRE WHIP.
2. WHEN BOWL AND WHIP HAVE CHILLED. PREPARE DESSERT TOPPING
WITH MILK FOLLOWING DIR. ON CAN.THEN CHILL.
3. IN ANOTHER MIXING BOWL
FLUFFY.
4. BEAT IN SUGAR AND PEANUT BUTTER THEN ADD DESSERT TOPPING
AND MIX WELL.
5. POUR MIXTURE INTO PIE SHELLS THEN CHILL UNTIL FIRM
Recipe Number: S01308
SERVING SIZE: 1/8 PIE
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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