| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 27 3/4 |
lb |
STRAWBERRIES FZ |
| 10 |
lb |
CAKE MIX YELLOW #10 |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN
1. USE 10 LB OR 2-NO.10 CN WHITE OR YELLOW CAKE MIX. PREPARE ACCORDING
TO INSTRUCTIONS ON CONTAINER. SEE RECIPE NO. G-10, YELLOW CAKE (YELLOW
CAKE MIX) OR G-30-1, WHITE CAKE (WHITE CAKE MIX) FOR PREPARATION
INSTUCTIONS.
2. WHEN CAKES ARE COOL, CUT 6 BY 9. PLACE 4 1/2 OZ (1/2 CUP-1-B LADLE)
STRAWBERRIES ON EACH PIECE OF CAKE. TOP WTIH WHIPPED TOPPING.
NOTE: 1. IN STEP 1, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 15 MINUTES
OR UNTIL GOLDEN BROWN, ON LOW FAN, OPEN VENT.
2. IN STEP 2, 30 LB 6 OZ (13 1/2 QT--4 1/2-NO. 10 CN) CANNED,
QUARTERED PEACHES MAY BE USED FOR STRAWBERRIES. ADD 4 1/2 OZ (1/2 CUP-1-B
LADLE) PEACHES OVER EACH PORTION.
3. IN STEP 2, A PASTRY BAG MAY BE USED TO PIPE WHIPPED TOPPING ON
EACH PORTION.
Recipe Number: G01601
SERVING SIZE: 1 BISCUIT
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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