| 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 |
| 1 | qt | JUICE RESERVED |
| 15 | oz | BUTTER PRINT SURE |
| 23 | EGGS SHELL | |
| 1 3/16 | lb | MILK; DRY NON-FAT L HEAT |
| 9 | lb | STRAWBERRIES FZ |
| 8 | oz | STARCH EDIBLE CORN |
| 3 | c | STARCH EDIBLE CORN |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 1 13/16 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/2 | lb | SUGAR; GRANULATED 10 LB |
| 3 9/16 | lb | SHORTENING; 3LB |
| 4 2/3 | tb | IMITATION VANILLA |
| 3 | oz | SALT TABLE 5LB |
| 3/8 | ts | SALT TABLE 5LB |
| 1 1/4 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. THAW; THOROUGHLY DRAIN 9 LB (1 1/2 NO.-10 CN) FROZEN STRAWBERRIES. 2. SEE RECIPE NOS. I-G-1 AND I-1. 3. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 4. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED. 5. 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. 6. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY. 7. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL. 8. COMBINE STRAWBERRY JUICE, 8 OZ (1 1/2 CUPS) CORNSTARCH, 12 OZ (1 5/8 CUP) GRANULATED SUGAR, AND 3/8 TSP SALT. BRING TO BOIL; COOK UNTIL THICK AND CLEAR. FOLD IN STRAWBERRIES CAREFULLY. COOL. SPREAD ABOUT 1 1/2 CUPS MIXTURE OVER FILLING IN EACH PIE. 9. REFRIGERATE UNTIL READY TO SERVE. 10. CUT 8 WEDGES PER PIE. NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: I00603 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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