Cherry crisp (pie filling

Yield: 100 Servings

Measure 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 CHERRY #10
1½ teaspoon BAKING POWDER
1½ teaspoon BAKING SODA
1 tablespoon SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :

1. USE CANNED PREPARED CHERRY PIE FILLING.

2. POR 12 LB 4 OZ (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: J00801

SERVING SIZE: 1 SPOONFUL

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

Downloaded from Glen's MM Recipe Archive, .

Similar recipes