| 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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