Cheese cake pie (cheese c

Yield: 100 Servings

Measure Ingredient
5½ quart WATER; COLD
1¼ pounds MILK; DRY NON-FAT L HEAT
8 pounds CAKE MIX CHEESE 4LB
13 \N PIE SHELL; UNBAKED #211
\N 2 MINUTES.

1. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT LOW SPEED 2. USE THIRTEEN 9-INCH PREFORMED GRAHAM CRACKER PIE SHELLS. POUR 3 CUPS CHEESE CAKE FILLING INTO EACH SHELL.

3. CHILL. CUT 8 WEDGES PER PIE.

Recipe Number: G03502

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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