Pineapple cream pudding

Yield: 100 Servings

Measure Ingredient
2¾ gallon WATER; COLD
2⅜ pounds MILK; DRY NON-FAT L HEAT
6 13/16 pounds PINEAPPLE CHUNK #10
6⅞ pounds DSRT PWD VANILLA

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN :

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.

3. USE CANNED, CRUSHED PINEAPPLE, DRAINED. FOLD DRAINED PINEAPPLE INTO PUDDING. POUR 1 GAL PUDDING INTO EACH PAN.

4. REFRIGERAT 1 HOUR OR UNYIL READY TO SERVE.

Recipe Number: J02103

SERVING SIZE: ½ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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