Cherry sauce (for meat)

Yield: 100 Servings

Measure Ingredient
1½ quart WATER
1½ quart BEEF TRIMMINGS
¼ cup BUTTER PRINT SURE
3 pounds LEMON FRESH
1 cup STARCH EDIBLE CORN
1½ quart SUGAR; GRANULATED 10 LB
1 teaspoon IMITATION LEMON FLAVOR

6 7/16 lb -

1. DRAIN CHEERIES; RESERVE JUICE FOR USE IN STEP 3; CHERRIES FOR USE IN STEP

4.

2. COMBINE CORNSTARCH AND SUGAR; ADD WATER; STIR UNTIL SMOOTH.

3. ADD WATER TO RESERVE JUICE TO MAKE 1½ QT. BRING TO BOIL; ADD CORNSTARCH-SUGAR MIXTURE; STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL THICK

AND CLEAR. REMOVE FROM HEAT.

4. ADD CHEERIES; BUTTER OR MARGARINE, FOOD COLORING AND LEMON JUICE;MIX WELL.

5. SERVE HOT OR COLD.

NOTE: IN STEP 4, 12 OZ LEMON A.P. (3 LEMONS) WILL YIELD ½ CUP JUICE.

Recipe Number: O00300

SERVING SIZE: 3 TABLESPO

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

Downloaded from Glen's MM Recipe Archive, .

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