Ambrosia pie
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | WATER; COLD |
| 7½ | cup | WATER; COLD |
| 3¾ | cup | WATER; COLD |
| 7 | ounces | MILK; DRY NON-FAT L HEAT |
| 3 | cups | JUICE ORANGE 32 OZ FZ |
| 6 | pounds | FLOUR GEN PURPOSE 10LB |
| 3 | pounds | COCONUT SWEETNED PRE |
| 1 | pounds | SUGAR; GRANULATED 10 LB |
| 2 1/16 | pounds | TOPPING DES & BAK |
| 3 9/16 | pounds | SHORTENING; 3LB |
| 1 | teaspoon | IMITATION LEMON FLAVOR |
| 1 | teaspoon | IMITATION LEMON FLAVOR |
| 3 | ounces | SALT TABLE 5LB |
Directions
4½ lb -
PAN: 9" PIE PAN
:
1. SEE RECIPE NO. I-2.
2. COMBINE MILK AND WATER IN MIXER BOWL. REFRIGERATE FOR USE IN STEP 5.
3. COMBINE 3 CUPS (¾-32 OZ CN) FROZEN ORANGE JUICE CONCENTRATE WITH 7 ½
CUPS WATER. COMBINE NONFAT DRY MILK WITH ORANGE JUICE.
4. COMBINE CREAM CHEESE, SUGAR, COCONUT, AND YELLOW AND RED FOOD COLORING WITH MILK IN MIXER BOWL. WHIP AT LOW SPEED 1 MINUTE; SCRAPE DOWN SIDES OF BOWL. WHIP 3 MINUTES AT LOW SPEED, OR UNTIL WELL BLENDED. SET ASIDE FOR USE IN STEP 6.
5. PLACE COLD MILK IN MIXER BOWL. ADD TOPPING. BLEND 3 MINUTES AT LOW SPEED. SCRAPE DOWN SIDES OF BOWL. WHIP AT HIGH SPEED ABOUT 5-10 MINUTES OR
UNTIL STIFF PEAKS ARE FORMED.
6. ADD WHIPPED TOPPING TO CREAM CHEESE MIXTURE. BLEND AT LOW SPEED 1 MINUTE
SCRAPE DOWN SIDES OF BOWL. BLEND AT LOW SPEED 1 MINUTE OR UNTIL SMOOTH.
7. POUR ABOUT 4 ⅔ CUPS (1 LB 9 ¾ OZ) FILLING INTO EACH CRUST.
8. PLACE PIES IN FREEZER 4 HOURS OR UNTIL FIRM.
9. CUT 8 WEDGES PER PIE.
:
NOTE: 1. IN STEP 1, 4 LBS 1 OZ (13-5 OZ) PIE CRUSTS, PREFORMED, GRAHAM CRACKER, MAY BE USED.
2. IN STEP 8, TOASTED COCONUT, CHOPPED UNSALTED NUTS, OR CHOPPED MARASCHINO CHERRIES MAY BE SPRINKLED OVER PIES BEFORE PLACING IN FREEZER.
3. IN STEP 9, LET PIES STAND AT ROOM TEMPERATURE 5 MINUTES BEFORE CUTTING.
Recipe Number: I02602
SERVING SIZE: ⅛ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .