| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 6 |
qt |
WATER; WARM |
| 2 13/16 |
c |
WATER; COLD |
| 1 1/2 |
qt |
WATER COLD & JUICE |
| 15 |
oz |
BUTTER PRINT SURE |
| 23 |
|
EGGS SHELL |
| 1 3/16 |
lb |
MILK; DRY NON-FAT L HEAT |
| 5 1/16 |
lb |
PINEAPPLE CHUNK #10 |
| 6 |
tb |
LEMON FRESH |
| 3 |
c |
STARCH EDIBLE CORN |
| 6 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 13/16 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 1/2 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 9/16 |
lb |
SHORTENING; 3LB |
| 1 1/4 |
tb |
SALT TABLE 5LB |
| 3 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. SEE RECIPE NOS. I-G-1 AND I-1.
2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO
NOT BOIL.
3. DRAIN 5 LB 1 OZ (3/4-NO. 10 CN) CRUSHED PINEAPPLE. COMBINE CORNSTARCH,
SUGAR AND PINEAPPLE JUICE; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT
MIXTURE.
COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED.
4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO
REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2
MINUTES
LONGER. REMOVE FROM HEAT.
5. ADD BUTTER OR MARGARINE; STIR UNTIL WELL BLENDED. FOLD IN PINEAPPLE
AND
6 TBSP LEMON JUICE (9 OZ A.P.-2 LEMONS). COOL SLIGHTLY.
6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL.
7. REFRIGERATE UNTIL READY TO SERVE.
8. CUT 8 WEDGES PER PIE.
NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE
HEAT.
Recipe Number: I00604
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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