| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 2 13/16 |
c |
WATER; COLD |
| 12 |
oz |
BUTTER PRINT SURE |
| 60 |
|
EGGS SHELL |
| 6 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 1/2 |
lb |
NUTS MIX SHELL #10 |
| 1 |
ga |
SYRUP; IMIT MAPLE, #10 |
| 5 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 9/16 |
lb |
SHORTENING; 3LB |
| 2 |
oz |
IMITATION VANILLA |
| 1 |
oz |
SALT TABLE 5LB |
| 3 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 350 F. OVEN
1. SEE RECIPE NO. I-G-1 AND I-1.
2. PLACE EGGS IN MIXER BOWL ; ADD SUGAR GRADUALLY WHILE BEATING AT LOW
SPEED
ADD BUTTER OR MARGARINE; MIX THOROUGHLY.
3. ADD SYRUP, VANILLA, AND SALT; BEAT AT LOW SPEED UNTIL SMOOTH.
4. PLACE 3 OZ (3/4 CUP) WALNUTS INTO EACH UNBAKED PIE SHELL.
5. POUR ABOUT 2 3/4 CUP FILLING OVER PECANS IN EACH PIE PAN.
6. BAKE 35 MINUTES OR UNTIL FILLING IS SET. DO NOT OVERBAKE.
7. REFRIGERATE UNTIL READY TO SERVE.
8. CUT 8 WEDGES PER PIE.
Recipe Number: I04001
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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