INGREDIENTS

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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