Yield: 100 Servings
Measure | Ingredient |
---|---|
5½ quart | WATER; WARM |
1½ gallon | WATER; COLD |
1½ pounds | BUTTER PRINT SURE |
24 \N | EGGS SHELL |
1¼ pounds | MILK; DRY NON-FAT L HEAT |
3½ pounds | RICE 10LB |
1½ pounds | COCONUT SWEETNED PRE |
2 pounds | SUGAR; GRANULATED 10 LB |
3 tablespoons | IMITATION VANILLA |
3 tablespoons | SALT TABLE 5LB |
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN :
1. COMBINE RICE, WATER, AND SALT. BRING TO A BOIL. STIRRING OCCASIONALLY.
REDUCE HEAT, COVER TIGHTLY; SIMMER 15 TO 20 MINUTES OR UNTIL WATER IS ABSORBED. SET ASIDE FOR USE IN STEP 3.
2. RECONSTITUTE MILK; ADD EGGS, BUTTER OR MARGARINE, SUGAR AND VANILLA; BLEND THOROUGHLY.
3. FOLD RICE AND FLAKED, PREPARED, SWEETENED COCONUT INTO MIXTURE.
4. POUR ABOUT 1 GAL OF MIXTURE INTO EACH GREASED PAN.
5. BAKE 40 MINUTES. DO NOT STIR.
6. COVER, REFRIGERATE UNTIL READY TO SERVE.
7. CUT 4 BY 6.
Recipe Number: J01501
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .