Peach crunch (red sour c

100 Servings

Ingredients

Quantity Ingredient
1½ quart JUICE RESERVED
1 pounds BUTTER PRINT SURE
2 LEMON FRESH
12⅞ pounds PEACHES FRESH SEASONAL
6 ounces STARCH EDIBLE CORN
5 pounds CAKE MIX YELLOW #10
1 pounds COCONUT SWEETNED PRE
3⅛ pounds SUGAR; GRANULATED 10 LB
½ teaspoon SALT TABLE 5LB

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT LOW SPEED.

2. USE 12 LB 14 OZ THAWED RED SOUR CHERRIES. USE JUICE FOR WATER; ADD 6 OZ (¾ CUP) SUGAR TO JUICE.

3. FOLD IN CHERRIES.

4. SPREAD ABOUT 3½ QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN.

5. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY.

6. SPRINKLE ABOUT 2 ¾ QT MIXTURE OVER EACH PAN.

7. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 6 BY 9.

NOTE: 1. IN STEP 4, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.

NOTE: 2. IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED.

NOTE: 3. IN STEP 5, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT.

Recipe Number: J02706

SERVING SIZE: 1 PIECE

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

Downloaded from Glen's MM Recipe Archive, .

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