Blueberry crisp (pie fill
100 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | pounds | BUTTER PRINT SURE |
1 | pounds | CEREAL ROLLED OAT |
1¼ | pounds | FLOUR GEN PURPOSE 10LB |
2½ | pounds | SUGAR; BROWN, 2 LB |
24½ | pounds | PIE FIL BLUEBERRY #10 |
1½ | teaspoon | BAKING POWDER |
1½ | teaspoon | BAKING SODA |
1 | tablespoon | SALT TABLE 5LB |
Directions
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :
1. USE BLUEBERRY PIE FILLING.
2. POUR 12 LB 4 OZ (ABOUT 5½ QT) INTO EACH GREASED PAN.
3. COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS, BROWN SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED.
4. SPRINKLE 2 ½ QT MIXTURE OVER FRUIT IN EACH PAN.
5. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED.
6. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA.
Recipe Number: J00806
SERVING SIZE: 1 SPOONFUL
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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