Cherry filling (pre gel s

Yield: 100 Servings

Measure Ingredient
3 cups JUICE; CHERRY RESERVED
5 ounces STARCH EDIBLE CORN
3 pounds SUGAR; GRANULATED 10 LB
6 7/16 pounds PIE FIL CHERRY #10
1 teaspoon IMITATION LEMON FLAVOR
\N 2 AND 3.

1. DRAIN CHERRIES. DISSOLVE CORNSTARCH IN JUICE. SET ASIDE FOR USED IN STEP 3.

2. MASH CHERRIES; COMBINE WITH SUGAR AND FOOD COLORING. BRING TO A FULL BOIL; COOK 10 MINUTES, STIRRING CONSTANTLY TO PREVENT BURNING.

3. ADD JUICE AND CORNSTARCH MIXTURE TO CHERRIES WHILE STIRRING. COOK UNTIL THICKENED, STIRRING CONSTANTLY. REMOVE FROM HEAT; COOL BEFORE USING.

NOTE: 1. IN STEP 1, DRAIN CHERRIES; RESERVE JUICE AND CHERRIES. DELETE CORNSTARCH. COMBINE SUGAR AND 6 OZ (⅝ CUP) PREGELATINIZED STARCH IN MIXER BOWL. MIX AT LOW SPEED, UNTIL WELL BLENDED. ADD 3 CUPS CHERRY JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH. FOLD IN MASHED CHERRIES. OMIT STEPS NOTE: 2. THIS FILLING MAY BE USED IN A VARIETY OF SWEET DOUGH PRODUCTS.

SEE RECIPE NO. D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP.

Recipe Number: D04102

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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