| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 2 13/16 | c | WATER; COLD |
| 7 | qt | WATER; COLD |
| 1 1/2 | lb | MILK; DRY NON-FAT L HEAT |
| 5 1/16 | lb | PINEAPPLE CHUNK #10 |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 5 1/2 | lb | DSRT PWD VANILLA |
| 3 9/16 | lb | SHORTENING; 3LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9" PIE PAN 1. SEE RECIPE NOS. I-G-1 AND I-1. 2. COMBINE MILK AND WATER IN MIXER BOWL. 3. ADD DESSERT POWDER TO MILK AND WATER. USING A WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES. 4. ADD 5 LB 1 OZ (3/4-NO. 10 CN) CANNED, DRAINED, CRUSHED PINEAPPLE. POUR ABOUT 3 1/4 CUPS FILLING INTO EACH BAKED PIE SHELL. 5. REFRIGERATE UNTIL READY TO SERVE. 6. CUT 8 WEDGES PER PIE. Recipe Number: I00703 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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