Peach crisp (filling prep
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 PEACHES #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 PEACH 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 MIXUTE 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: J00804
SERVING SIZE: 1 SPOONFUL
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .