Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | BUTTER PRINT SURE |
| 5 pounds | CAKE MIX YELLOW #10 |
| 1 pounds | COCONUT SWEETNED PRE |
| 14 pounds | PIE FIL CHERRY #10 |
PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 35O F. OVEN 1. SPREAD ABOUT 3½ QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON
JUICE ON TOP OF MIXTURE IN EACH PAN.
2. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY.
3. SPRINKLE ABOUT 2 ¾ QT MIXTURE OVER EACH PAN.
4. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.
5. CUT 6 BY 9.
NOTE: 1. IN STEP 1, USE 14 LB (2-NO. 10 CN) CANNED PREPARED CHERRY PIE FILLING.
NOTE: 2. IN STP 1, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.
NOTE: 3. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED.
NOTE: 4. IN STEP 2, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT.
Recipe Number: J02703
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .