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CATEGORY CUISINE TAG YIELD
Eggs 100 Servings

INGREDIENTS

2 13/16 c WATER; COLD
12 oz BUTTER PRINT SURE
60 EGGS SHELL
6 lb FLOUR GEN PURPOSE 10LB
2 1/2 lb PECANS; SHELL 1 LB
1 ga SYRUP; IMIT MAPLE, #10
5 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
2 oz IMITATION VANILLA
1 oz SALT TABLE 5LB
3 oz SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN                         TEMPERATURE:  350 F. OVEN
1.  SEE RECIPE NO. I-G-1 AND I-1.
2.  PLACE EGGS IN MIXER BOWL; ADD SUGAR GRADUALLY WHILE BEATING AT LOW
SPEED.  ADD BUTTER OR MARGARINE MIX THOROUGHLY.
3.  ADD SYRUP, VANILLA, AND SALT; BEAT AT LOW SPEED UNTIL SMOOTH.
4.  PLACE 3 OZ (3/4 CUP) PECANS INTO EACH UNBAKED PIE SHELL.
5.  POUR ABOUT 2 3/4 CUPS FILLING OVER PECANS IN EACH PIE PAN.
6.  BAKE 35 MINUTES OR UNTIL FILLING IS SET. DO NOT OVERBAKE.
7.  REFRIGERATE UNTIL READY TO SERVE.
8.  CUT 8 WEDGES PER PIE.
Recipe Number: I04000
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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