Praline topping

Yield: 100 Servings

Measure Ingredient
1 cup WATER; COLD
1 pounds BUTTER PRINT SURE
3 tablespoons MILK; DRY NON-FAT L HEAT
¾ pounds NUTS MIX SHELL #10
3 pounds SUGAR; BROWN, 2 LB

1. COMBINE BROWN SUGAR, MELTED BUTTER OR MARGARINE, NONFAT, DRY MILK, WATER AND CHOPPED UNSALTED NUTS.

2. USE AS A TOPPING FOR PRALINE ROLLS (RECIPE NO. D-G-7-2).

Recipe Number: D04902

SERVING SIZE: 2 TABLESPO

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

Downloaded from Glen's MM Recipe Archive, .

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